Radicchio Roquefort Salad – Bold, Creamy & Fresh
Quick radicchio salad with creamy Roquefort, walnuts and a simple vinaigrette. Follow these steps to prepare a bold starter in minutes.
Red Treviso Salad with Roquefort is a seasonal starter that combines the pleasantly bitter leaves of Treviso radicchio with the sharp, creamy intensity of France’s celebrated blue cheese. The greens are typically dressed in a light mustard-based vinaigrette, then garnished with crunchy walnuts and thin apple or pear slices to introduce sweetness and textural contrast. Served chilled, this colorful salad is frequently enjoyed as an elegant first course for autumn and winter meals, when chicories are at their most flavorful and a rich cheese accent feels particularly welcome.
Radicchio Roquefort Salad – Bold, Creamy & Fresh
Prepped in under 10 minutes, this salad delivers restaurant polish without any cooking. Treat the recipe as a flexible template—swap in endive, switch the Roquefort for a milder blue, or add grilled chicken—and you’ll have an effortlessly elegant starter whenever guests drop by.
Prep Time
13 minutes
13 minutes
Total Time
13 minutes
13 minutes
Ingredients
Red Treviso radicchio, 1 head (about 250 g)
- Roquefort cheese, 150 g, crumbled
- Walnut halves, 10 pieces (roughly 30–35 g)
- Crème fraîche, 100 ml
- Neutral salad oil (or walnut oil), 2 tbsp
- Red-wine vinegar, 1 tbsp
- Fine salt, about ½ tsp or to taste
- Freshly ground black pepper, about ¼ tsp or to taste
- Optional additions: chopped chives or flat-leaf parsley, 1 tbsp; crusty bread alongside.
Method
Separate the radicchio leaves, rinse them under cold water and pat them completely dry
- Slice the dried radicchio into thin strips and place them in a large salad bowl
- Crumble the Roquefort cheese into small pieces and add them to the radicchio
- Whisk walnut oil, sherry vinegar, a pinch of salt and freshly ground pepper in a small bowl to make a smooth dressing
- Drizzle the dressing over the radicchio and Roquefort and toss gently to coat evenly
- Finely snip the chives and sprinkle them over the salad
- Serve the radicchio and Roquefort salad immediately
Nutrition
Calories
1395 kcal Protein
43 g Fat
128 g Carbs
22 g Fiber
5 g Sugar
6 g
1395 kcal Protein
43 g Fat
128 g Carbs
22 g Fiber
5 g Sugar
6 g
Notes
Plunge the Treviso leaves into ice water for 5 minutes, then spin them dry—extra-crisp greens grab the vinaigrette instead of letting it leak to the plate. If the blue cheese feels too bold, mash the Roquefort with a spoonful of mascarpone before scattering; the mellowed mix spreads more evenly and won’t overwhelm delicate add-ins.
why this recipe
With its bold interplay of flavors and colors, this radicchio and Roquefort salad transforms a handful of simple ingredients into a dish that feels effortlessly sophisticated. The gently bitter crunch of ruby-red radicchio meets the creamy, veined richness of Roquefort, while toasted walnuts add warmth and a satisfying snap that ties everything together. A bright vinaigrette glazes each leaf, lifting the cheese’s savory depth and letting the lettuce’s natural sweetness peek through, so every forkful tastes lively rather than heavy. Ready in minutes yet striking enough for dinner guests, the salad proves that elegance doesn’t demand complexity—only the right balance. Make it once, and you’ll keep reaching for it whenever you want a vibrant, restaurant-quality plate without stepping out of your kitchen.
FAQs
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Frequently Asked Questions
Can I substitute a milder cheese for Roquefort if its flavor is too strong?
Yes. Swap the Roquefort for a milder blue such as Gorgonzola Dolce, Danish blue, or even a creamy goat cheese; all will deliver gentle tang without the sharp bite. You can also temper the original Roquefort by mashing it with a spoonful of mascarpone or crème fraîche before adding it.
Q2: How far in advance can I prepare this salad without compromising crispness and flavor?
Wash and spin-dry the Treviso, crumble the cheese, and whisk the vinaigrette up to a day ahead, storing each component separately and chilled. Once dressed, however, the radicchio softens quickly, so combine everything no more than 10–15 minutes before serving to keep the leaves crisp and the flavors bright.
What’s a good nut-free alternative to walnuts for added crunch?
Try toasted pumpkin seeds (pepitas) or sunflower seeds—both are nut-free yet provide a similar toasty crunch. Scatter them on just before serving so they stay crisp and their subtle, earthy flavor complements the radicchio and blue cheese.