This week’s salad mix contains quite a bit of Treviso, a type of radicchio known for it’s fleshy red leaves, white ribs, and strong taste.  You may find that your salad is tangier or more bitter than usual, so we recommend using a creamy dressing or trying the following recipe. Bitter salads are actually a great way to begin your meal– they activate enzymes in your digestive track that enhance the taste of the rest of your meal. That’s why french meals often begin with an endive salad. Once your palate has been piqued by the treviso, savor your sweet peaches and juicy tomatoes!

Treviso, Walnut and Gruyere Salad (from

  • 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

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.

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