Serves 6 | Total time: 45 minutes | Active time: 15 minutes
Crisp greens, juicy fruit, and tangy gorgonzola make this the salad everyone reaches for first.
Ingredients
Dressing:
- 1/4 cup champagne vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 English cucumber, peeled and diced
Salad Blend:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon kosher salt
- 1 1/2 cups red grapes, halved
- 1 cup blueberries
- 2 heads radicchio, chopped
- 1 head curly endive or frisee, chopped
- 1/2 cup crumbled gorgonzola picante
- 1/2 cup roasted and salted pistachios, roughly chopped
Directions
- Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Bring to a gentle simmer, then remove from heat and let cool for about 5 minutes.
- Place the diced cucumber in a small bowl and pour the warm brine over it. Let sit at room temperature for 30 minutes.
- In a large bowl, whisk together the olive oil, vinegar, mustard, and salt. Add the grapes, blueberries, radicchio, and endive and toss until everything is well coated.
- Drain the pickled cucumber and add it to the bowl along with the gorgonzola and pistachios. Give it one final toss and serve.
Credit: Recipe courtesy of Giada De Laurentiis
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