Best 2 Treviso Walnut And Gruy Recipes

Embark on a culinary journey to discover the perfect recipe for Treviso Walnut and Gruyère, a dish that tantalizes taste buds with its symphony of flavors. This delectable dish combines the earthy bitterness of Treviso radicchio, the subtly sweet crunch of walnuts, and the rich, nutty nuances of Gruyère cheese. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this guide will lead you through the steps of creating this exquisite dish, ensuring a memorable and satisfying dining experience.

Here are our top 2 tried and tested recipes!

TREVISO, WALNUT, AND GRUYèRE SALAD

Treviso, Walnut, and Gruyère Salad image

Provided by Tori Ritchie

Categories Salad Cheese Leafy Green Appetizer Side Christmas Vegetarian Quick & Easy High Fiber Walnut Chive Christmas Eve Lettuce Radicchio Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

Steps:

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

TREVISO RADICCHIO SALAD WITH WALNUT VINAIGRETTE

Treviso Radicchio Salad with Walnut Vinaigrette image

Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

8 thin slices pancetta (about 4 ounces)
3 heads Treviso radicchio (about 1 1/2 pounds), quartered lengthwise
1/2 cup walnut oil
2 shallots, finely chopped
1/2 cup champagne vinegar
2/3 cup chopped walnuts, toasted
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 ounces shaved young pecorino
Toscano cheese

Steps:

Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.
Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.

Tips:

Use Fresh Ingredients: The fresher the ingredients, the better the salad will taste. Look for crisp lettuce, peppery arugula, and ripe walnuts.
Toast the Walnuts: Toasting the walnuts brings out their nutty flavor and makes them more crunchy.
Use a light hand with the dressing: You don't want to overpower the delicate flavors of the salad. A simple vinaigrette or a drizzle of olive oil and lemon juice is all you need.
Serve immediately: This salad is best when served immediately, as the walnuts will start to soften over time.

Conclusion:

This Treviso, Walnut, and Gruyère Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of bitter Treviso, crunchy walnuts, and creamy Gruyère cheese is simply irresistible. With just a few simple ingredients, you can create a salad that is both healthy and satisfying.