Recipe of the week

Bitterness can be so enchanting, said Ellie Krieger in The Washington Post. That’s “definitely the case” with this colorful salad, where the signature bite of sweet grapefruit meets the snap of red onion and the “peppery crispness” of radicchio. Substitute in chicory if you like, and other soft cheeses. “Whichever way you go, you will wind up with a stunning salad that offers a welcome contrast when served with hearty winter stews.”

Radicchio and red grapefruit salad

¼ cup walnut pieces • 1 large red grapefruit • 2 tbsp extra-virgin olive oil • 1 tbsp balsamic vinegar • 1 tsp honey • ¼ tsp fine salt • ¼ tsp freshly ground black pepper • 3 cups lightly packed, torn radicchio leaves (1 head) • ¼ small red onion, thinly sliced into rings • 2 oz soft goat cheese

• In a small dry skillet over medium heat, toast walnuts, tossing or stirring frequently, until fragrant, 3 to 5 minutes. Remove from heat, transfer to a bowl and let cool. • Using a sharp paring knife, trim top and bottom off grapefruit. Stand it on one end and, cutting downward following the curve of the fruit, remove all rind and white pith. Hold grapefruit over a medium bowl and cut each segment from its membrane, letting the segment

drop into bowl. Squeeze any juice from remaining membrane into a small bowl. • In another medium bowl, whisk together oil, vinegar, honey, salt, pepper, and 1 tbsp grapefruit juice. Add radicchio to this dressing and toss to coat.

•To serve, arrange about ¾ cup radicchio on each plate, then evenly divide grapefruit segments, onion, goat cheese, and walnuts over each portion. Serves 4.