Manchego, Dried Apricots, Fennel and Radicchio Salad

1 day ago 2

Democracy Dies successful Darkness

Time for colour and crunch, but nary clip to cook? This wintertime crockery hits each the close notes.

We've added prosciutto for macromolecule and a brushed saltiness; consciousness escaped to swap it for cooked cannellini beans, oregon conscionable permission the other constituent retired altogether. The salad's conscionable arsenic satisfying.

Serve with warm, crusty bread.

Manchego food is disposable astatine market stores with a bully food department. We utilized a young 1 here; aged manchegos are firmer and saltier.

Ingredients

1 mean caput radicchio (may substitute 2 tiny heads)
1 tiny bulb fennel
1 1/4 cups dried unsulphured unsweetened apricots
2 ounces Manchego food (may substitute asiago oregon Gouda)
1 ounce good-quality, thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
1 tablespoonful cider vinegar
2 teaspoons acheronian oregon full-flavored chromatic (optional)
Kosher salt
Freshly crushed achromatic pepper
1/3 cupful full roasted, unsalted almonds
Leaves from a fewer sprigs mint

Nutritional Facts

Per serving

Calories
710
Fat
45 g
Saturated Fat
11 g
Carbohydrates
66 g
Sodium
820 mg
Cholesterol
30 mg
Protein
21 g
Fiber
12 g
Sugar
49 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Salad Love: 260 Crunchy, Savory, and Filling Meals You Can Make Every Day," by David Bez (Clarkson Potter, 2015).

Tested by Bonnie S. Benwick.

Published February 24, 2015

Updated March 15, 2026