Make This: Chopped Radicchio Salad

With shades of Waldorf

I clearly recall my father’s snacking proclivities when I was a child, because most of them struck me as odd. He ate black olives straight from a can. Asparagus from a can, too - mushier than should be allowed. Tomatoes with salt, eaten over the sink. Pistachios in the shell, if he was feeling spendy. Anchovies - which he called “chovie dogs.” Cottage cheese with Lawry’s Seasoned Salt. Peanut butter and mayonnaise sandwiches.

I also didn’t understand his penchant for apples and blue cheese; as a child the combo struck me as a particularly poor pairing but now I can attest it’s an undeniably delicious marriage. The fervent, assertive character of a soft blue cheese is tempered by the sharp snap of a fresh apple, bringing acidity and sweetness to the dance. It’s delightful.

That union underscores this perfect little chopped salad, a tip of the hat to the incoming Spring season, when I begin to crave crunchy, bright meals that lean heavily on veggies. And as any longtime reader will know, I crave radicchio year-round. It’s readily available at most major markets, and it’s a versatile and long lasting ingredient.