Radicchio–Stone Fruit Salad

Ingredients for Radicchio–Stone Fruit Salad

• 1/2 cup walnuts

• 2 small heads of radicchio, leaves separated

• 4 ripe peaches or nectarines, sliced, or 8 apricots, quartered

• 1/2 cup parsley leaves with tender stems, divided

• 3 spring onions, thinly sliced, divided

• 80ml olive oil

• 60ml fresh lemon juice

• Kosher salt, freshly ground pepper

• 120ml crumbled sheep’s-milk cheese or chèvre

How to make Radicchio–Stone Fruit Salad

Preheat oven to 163°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

Combine radicchio, peaches, parsley, half of spring onions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.

Add cheese and remaining spring onions, parsley, and walnuts to salad and gently toss again to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.