Wednesday, June 11, 2014

Presenting: Radicchio and Arugula Salad with Walnuts and Dates

Radicchio and Arugula Salad with Walnuts and Dates

This post will read very similar to the Asian chicken salad I published a couple of weeks ago. Today, my daughter is graduating from Kindergarten and the class scheduled a pot luck-style picnic at a nearby park afterwards. I volunteered a salad and decided to make this one. A quick check of The Flavor Bible yielded a flavor affinity of endive, arugula and radicchio but when I went to purchase my ingredients, two supermarkets didn't have Belgian endive in their inventory so I substituted some iceberg lettuce.

Some other adaptations: I toasted my walnuts in a dry sauté pan instead of in the oven and I also used Emeril's balsamic vinaigrette which has become my go-to mainly because the Dijon holds the oil and vinegar together.

Other than the changes noted above, the main recipe can be found from Food & Wine magazine's website.

I'll be back Sunday with a dessert for Dad.


  1. Great job man! That salad looks terrific, perfect for summer. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. Happy kindergarten graduation to your daughter! This salad looks delicious and I love the addition of dates and walnuts. I'm looking forward to your dessert on Sunday!


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