Radicchio Stone Fruit Salad Recipes

RADICCHIO-STONE FRUIT SALAD

Steps:

• Preheat oven to 325°F. 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 scallions, 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 scallions, parsley, and walnuts to salad and gently toss again to combine.

STONE FRUIT CAPRESE

Steps:

• Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
• Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.