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.