Pink Radicchio & Strawberry Salad with Prosecco Vinaigrette
By February in Maine, I’ll take any chance to bring a little color, light, and freshness into view. Winter can feel long and monochromatic, so when I stumbled upon ballet-slipper pink radicchio and blush-toned strawberries, it felt like an invitation to celebrate the promise of spring just a little early.
This joyful salad layers pinks, reds, and greens into something that feels both vibrant and comforting. Creamy Comté cheese adds a rich, nutty balance, while lightly sweetened crunchy pistachios bring texture and warmth. Thin slices of radish add a peppery brightness, and fresh fennel fronds lend an herbal lift that keeps everything feeling fresh and lively. Just in time for Valentine’s Day, the salad is finished with a crisp, tangy Prosecco vinaigrette that ties the flavors together without overpowering their natural beauty.
I love recipes like this — dishes that feel festive and elegant but come together with very little fuss. Whether you’re planning a Valentine’s dinner, hosting a winter brunch, or simply craving something colorful during these colder months, this Pink Prosecco Radicchio Salad delivers a little celebration in every bite.
🌸 One of my favorite things about this salad is how flexible and forgiving it is. You can style it beautifully for entertaining or toss it casually for an easy side dish. The key is balancing the slightly bitter radicchio with sweet strawberries, savory cheese, and a bright vinaigrette that keeps every bite feeling fresh.
Other Recipes to Try
Ingredients
- RADICCHIO (Pink, Purple or a Combination)*
- ROMAINE
- STRAWBERRIES (Blush and/or Red)
- RADISHES
- FENNEL FRONDS
- PISTACHIOS
- BROWN SUGAR
- PROSECCO
- PROSECCO VINEGAR or CHAMPAGNE VINEGAR
- OLIVE OIL
- DIJON MUSTARD
- SHALLOTS
- HONEY
- COMTÉ CHEESE (Or Gruyère, Beaufort, or aged Jarlsberg work great on this salad too!)
- SALT + PEPPER
*If pink radicchio is difficult to find, substitute red radicchio or even finely sliced red cabbage for similar color and crunch.
Step-by-Step Instructions
Prep the Pistachios
- Heat a small skillet over medium heat.
- Toast nuts for 2–3 min until fragrant.
- Add brown sugar, stirring constantly until sugar melts and coats nuts.
- Transfer immediately to parchment paper.
- Cool completely, then roughly chop if desired.
Cut Veggies, Fruit and Cheese
- Roll lettuce leaves into cigar shape and slice horizontally to make ribbons.
- After rinsing the ribbons of radicchio and romaine together in cold water, run through a salad spinner.
- Cut very thin radish slices, fennel fronds and strawberries* and using a peeler create thin curls of cheese and set aside.
- *To create a heart-shaped strawberry, use a paring knife to cut a “V” shape on top of the strawberry to remove the stem. Shape as needed to round the top part of the heart. Slice the strawberry in half vertically for two heart-shaped berries.
Make Prosecco Vinaigrette
- Whisk Prosecco, Prosecco vinegar, Dijon, honey, salt, and minced shallot.
- Slowly drizzle in olive oil while whisking to emulsify.
- Taste and adjust salt or acidity as needed.
Assembling and Styling Salad
- To keep lettuce crisp, lightly dress salad just before serving.
- Add candied pistachios, strawberries, radish slices, fronds and cheese curls on top.
What Pink Radicchio Tastes Like (and Why It’s Special)
Pink radicchio is at its best from mid-winter through early spring. It begins as a green, open rosette in summer, only turning bright pink after cold temperatures arrive — often following light frosts in December or January. It’s such a treat to enjoy this beautiful, blush-colored bloom in the middle of winter when color and freshness are most welcome. 🥬🌸
Pink radicchio’s delicate flavor is matched by its fragile structure. If you’re lucky enough to find it, (I found it at Whole Foods BTW) it’s best used the same day for maximum volume and crispness. When stored overnight, the leaves may soften slightly, though they’re still perfectly usable with gentle handling.
To prepare, begin by removing any outer leaves that appear wilted or bruised. Stack or roll the leaves into a loose cigar shape, then slice crosswise to create soft ribbons.
Place the ribbons in a bowl of cold water and gently swish to rinse. Transfer them to a salad spinner and spin until dry. The smaller cut ribbons often revive beautifully after rinsing and spinning, regaining lightness and lift.
Once dry, store the prepared leaves loosely wrapped in a clean kitchen towel and refrigerate until ready to assemble the salad. This helps preserve both crisp texture and vibrant color.
Pink Radicchio & Strawberry Salad with Prosecco Vinaigrette
A vibrant winter salad featuring tender pink radicchio, mixed with romaine, crisp seasonal vegetables, nutty Comté cheese, and crunchy pistachios, all tossed in a bright and lightly sweet Prosecco vinaigrette. Elegant, refreshing, and perfect for entertaining or seasonal celebrations.
Ingredients
Salad
- 1 small head pink radicchio (or red)
- About 4–5 large leaves of romaine
- 1 cup fresh strawberries, hulled and halved lengthwise (red and/or blush colored)
- 2–3 radishes, thinly sliced (mandoline recommended)
- 2–3 tbsp fennel fronds, lightly chopped
- 2–3 oz Comté cheese, shaved into large curls with a vegetable peeler
- ⅓ cup candied nuts (see below)
- Flaky sea salt, for finishing (optional)
Candied Nuts
- ½ cup nuts (hazelnuts, walnuts, pecans, or pistachios)
- 2 tbsp brown sugar (dark or light)
Prosecco Vinaigrette
- 3 tbsp champagne or Prosecco
- 1 tbsp champagne or Prosecco vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp kosher salt
- 5 tbsp good olive oil
- 1 tsp finely minced shallot
Instructions
Candied Nuts
- Heat a small skillet over medium heat.
- Toast nuts for 2–3 min until fragrant.
- Add sugar, stirring constantly until sugar melts and coats nuts.
- Transfer immediately to parchment paper; sprinkle with salt.
- Cool completely, then roughly chop if desired.
Prosecco Vinaigrette
- Whisk Prosecco, vinegar, Dijon, honey, salt, and minced shallot.
- Slowly drizzle in olive oil while whisking to emulsify.
- Taste and adjust salt or acidity as needed.
Salad Assembly
- Roll lettuce leaves into cigar shape and slice horizontally to make ribbons.
- After rinsing the ribbons of radicchio and romaine together in cold water, run through a salad spinner.
- Cut very thin radish slices, trim fennel fronds, and strawberries* and using a peeler, create thin curls of cheese and set aside.
- Lightly and gently dress radicchio and lettuce ribbons just before serving.
- Place strawberry halves strategically for color contrast. Scatter radish slices for crisp texture and visual layering. Sprinkle fennel fronds for height and herbal brightness. Add Comté curls over salad last for visible texture. Scatter candied nuts lightly for sparkle and crunch.
Notes
To create a heart-shaped strawberry shape, use a paring knife to cut a “V” shape on top of the strawberry to remove the stem. Shape as needed to round the top part of the heart. Slice the strawberry in half vertically for two heart shaped berries.