"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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This recipe for AUTUMN SALAD WITH RADICCHIO, APPLES AND GRAPES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 15, 2009


1 1/2 cups coarsely chopped walnuts (about 6 ounces)
¼ cup plus 2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons fresh grape juice
1/2 cup olive oil
¼ cup plus 2 tablespoons walnut oil
Salt and freshly ground pepper
1 tablespoon finely chopped mint
4 medium heads of radicchio (about 2 pounds), torn into large pieces
4 Belgian endives, cored and torn into large pieces
2 Granny Smith apples—halved, cored and thinly sliced
2 cups seedless red or purple grapes (about ½ pound)

i. Preheat the oven to 350°. Toast
chopped walnuts on a small baking sheet for about 7 minutes, or until fragrant. Let cool completely.

2. In a small bowl, combine the lemon juice, vinegar and grape juice. Stir in the oils. Season with salt and pepper and stir in the chopped mint.

3. In a large serving bowl, toss the radicchio with the endives, apples, grapes and toasted walnuts. Add the dressing and toss to coat.

MAKE AHEAD The walnuts can be toasted and kept at room temperature for up to 4 days.

Number Of Servings:
Number Of Servings:




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