Radicchio, Walnut & Pecorino Salad
Vibrant colours and bold flavours combine in this wonderful autumnal salad. Roasted root vegetables, crisp radicchio, toasted walnuts, and pecorino are brought together with a drizzle of Fonte di Foiano 1979 extra virgin olive oil, creating a perfect balance of earthy, nutty, and slightly bitter notes.
INGREDIENTS
150 g radicchio, chopped or torn*
150 g roasted celeriac, diced
150 g roasted carrots, diced
50 g roasted beetroot, diced
50 g walnuts, chopped and lightly toasted
50 g pecorino, shaved
3 tbsp Fonte di Foiano 1979 extra virgin olive oil (for dressing)
15 ml balsamic vinegar
Flaked sea salt and ground black pepper to taste
*To remove excess bitterness, you can soak the cut radicchio in cold water while you prepare the rest of the salad (optional)
METHOD
Preheat the oven to 200°C. Toss celeriac, carrots, and beetroot with a generous drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and lightly caramelized. Let cool slightly.
In a large bowl, combine radicchio with the roasted vegetables.
Add toasted walnuts and shaved pecorino.
Drizzle with olive oil and balsamic vinegar. This finishing drizzle preserves the oil’s vibrant green, nutty character, tying together the earthy vegetables, bitter radicchio, and rich pecorino with a silky balance. Toss gently to combine.
Season with additional salt and pepper if needed. Serve immediately.