Radicchio Salad with Orange, Walnuts, Pecorino and Cress
Bitter meets sweet: this radicchio salad pairs the bold bite of radicchio with juicy orange slices, crunchy walnuts and sharp pecorino. A rapeseed oil and balsamic dressing with mustard and honey ties it all together. It makes a wonderful side for grilled meat, such as lamb fillet, but it's just as good as a light lunch.
Ingredients
- 1 small radicchio
- 2 oranges
- 1 punnet cress, or a handful of microgreens or pea shoots
- 1 handful walnuts
- 30 g pecorino, finely grated
- 3 tbsp rapeseed oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp mustard
- salt
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 390 kcal | 780 kcal |
| Carbohydrates | 22 g | 44 g |
| Protein | 9 g | 18 g |
| Fat | 29 g | 58 g |
| Fibre | 4 g | 8 g |
| of which sugar | 16 g | 32 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Remove the core from the radicchio and slice the leaves into strips. Wash, spin dry and arrange on two plates.
- Cut the peel away all around the oranges, then slice into rounds. Arrange the orange slices over the radicchio.
- Snip the cress, finely grate the pecorino and scatter both over the salad along with the walnuts.
- For the dressing, whisk together the rapeseed oil, balsamic vinegar, honey and mustard in a small bowl. Season with salt and pepper, then drizzle evenly over the salad.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 9 g |
| Fat | 29 g |
| Fibre | 4 g |
| of which sugar | 16 g |
Frequently asked questions
Can I swap the pecorino for another cheese?
Yes, Parmesan or Grana Padano work just as well and have a similarly sharp, savoury flavour.
What goes best with this radicchio salad?
It's a great side for grilled meat, such as lamb fillet, but it's also lovely on its own as a light lunch.
Can I make the dressing ahead?
Yes, you can whisk the dressing together a few hours in advance and keep it in the fridge. Just give it a quick stir before serving.
Is this salad suitable for a vegan diet?
Not as written, since it contains pecorino and honey. Swap both for vegan alternatives to make the salad vegan-friendly.
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