Ingredients
2 tablespoons white-wine vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup walnut oil or extra-virgin olive oil
2 heads radicchio, preferably Treviso (about 1 1/4 pounds total), leaves separated
1/3 cup walnut halves
Preparation
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.
