Butter lettuce and Radicchio Salad with Apples, Candied Walnuts and Chévre

Featuring fresh lettuce, bitter radicchio, crisp apples, creamy chevre, salty pancetta, and sweet walnuts, our Butter Lettuce and Radicchio Salad will brighten all your senses.




No. 1 | Arrange pancetta in a frying pan and place on medium-high heat. Sauté for 8 to 10 minutes, stirring occasionally, until the pancetta is browned and lightly crisp. Transfer the pancetta to a paper towel lined plate and set aside. Discard excess fat.

No. 2 | Return the pan to medium-high heat pour in 2 tablespoons (30 ml) maple syrup. Bring to a boil for 1 minute, then add the walnuts, and cook another 2 minutes, stirring frequently. Transfer the nuts to a plate and spread out into a single layer. Set aside to cool for at least 10 minutes.

No. 3 | In a small bowl, add garlic, olive oil, cider vinegar, 2 teaspoons (10 ml) maple syrup, dijon mustard, salt and pepper. Whisk until it emulsified and thickened, about 15 seconds. 

No. 4 | In a large salad bowl, gently toss the lettuce and radicchio with half the dressing. Arrange apples on top and sprinkle with goat cheese, then the walnuts and pancetta. Drizzle with remaining dressing. 

Keywords: Salad Recipes, Beautiful Salads, Salads to Impress, Radicchio Salad