Tuscan Spinach Salad
  • CourseSalads
  • CuisineGluten-Free, Vegetarian
Servings Prep Time
4people 5minutes
Cook Time
20 minutes
Servings Prep Time
4people 5minutes
Cook Time
20 minutes
Ingredients
  • 1small head radicchio(about 8 oz)
  • 3tbsp olive oil
  • 1large onionyellow, halved lengthwise and thinly sliced crosswise
  • 3cloves garlicfinely minced
  • 12oz baby spinach
  • pinch salt and pepper(use sea salt and freshly ground black pepper)
  • 1/2cup walnutstoasted, chopped
  • 1/4cup gorgonzola cheese
Instructions
  1. Cut the radicchio in half through the stem end and cut out the core. Slice the leaves crosswise into a 1/4-inch julienne; you should have about 2-1/2 cups.
  2. Place the oil in a large skillet and heat over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and tender and has begun to color lightly, 10 to 15 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  3. Add the radicchio and spinach to the skillet and increase the heat to medium-high. Cook, stirring frequently, until the mixture wilts, then remove the pan from the heat immediately. Season to taste with salt and pepper. Transfer the mixture to a platter and top with the walnuts and Gorgonzola. Serve hot.
Recipe Notes