Recipe: Radicchio and Apple Salad

Recipe: Radicchio and Apple Salad

I'm obsessed with salads. I genuinely crave them. Something about the crisp, freshness of a salad makes for the perfect lunch.

Last week at work we had a potluck lunch and I decided to bring a salad. I did a lot of research because I really wanted to make a 'fun' salad and one that was appropriate for the season. (Also, I love reading about food and recipes so it was a very enjoyable evening for me searching for the perfect salad recipe.)

This recipe sounded amazing with the thinly sliced apples, freshly baked Parmesan crisps and the honey vinaigrette. I never knew Parmesan crisps were so easy to make, they should be in every salad!

I got a little more creative with lettuce than the recipe from Bon Appetite. I love frisse and I think that butter lettuce is the absolute best, so I added those in addition to the radicchio. But, you can dress it up however you'd like; however, the combination of the three definitely makes it a bit fancier.

This is a perfect salad for Thanksgiving day if you still haven't made up your mind or for the holiday season. Enjoy!

Prep: 10 minutes | Total: 25 minutes


  • 6 ounces Parmesan, finely grated, divided
  • 2 tablespoons honey
  • ½ small shallot, finely chopped
  • ⅓ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 head of radicchio, leaves separated, chopped
  • 1 head butter lettuce
  • Frisee
  • 1 large Pink Lady apple, thinly sliced
  • Flaky sea salt (such as Maldon)


  • Preheat oven to 350°. On a silicone mat–lined baking sheet, divide 4 oz. grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6–8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.

  • Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.

  • Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.

  • Make Ahead: Vinaigrette and Parmesan crisps (do not break) can be made 1 day ahead. Cover and chill vinaigrette. Keep crisps airtight at room temperature. Reheat until sizzling, if needed, to re-crisp.

    ***Recipe inspired by Bon Appetit

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