Ingredients

  • ¼ cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • ¾ cup walnut oil
  • Salt and freshly ground black pepper to taste
  • 1 small head radicchio, trimmed
  • 3 bunches watercress, stemmed
  • ½ cup walnuts, preferably black walnuts, toasted
  • ½ cup shaved Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      541 calories; 54 grams fat; 6 grams saturated fat; 11 grams monounsaturated fat; 32 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 9 milligrams cholesterol; 234 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
  2. Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
  3. In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.

15 minutes

Dining and Cooking