Return to Content

Radicchio and Goat Cheese Salad

Radicchio and Goat Cheese Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Broiling the goat cheese atop a toasted crouton makes this popular salad more manageable to eat. Instead of sliding off the radicchio, the melted cheese remains on the crouton where it may be portioned out as you wish.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 small heads radicchio
  • Juice of half a lemon
  • 2 slices good-quality white bread
  • 4 rounds goat cheese, cut from a log-shaped Montrachet
  • 1 tablespoon chopped fresh thyme
  • Olive oil


1. Separate the radicchio leaves and rinse them. Drain on absorbent paper and pat dry. Divide among 4 salad plates and arrange in an attractive manner, leaving a space to one side of the plate. Sprinkle with lemon juice and place in the refrigerator.
2. Using a 2-inch biscuit cutter, cut 4 rounds from the bread slices. Toast or broil on both sides until lightly browned. Transfer to a shallow pan. Cut the rounds of goat cheese about 3/4-inch thick and place a round of cheese atop each round of toasted bread. Sprinkle the tops of the cheese with thyme and press down gently. Pour enough oil over the cheese to coat the entire surface. Slide under the broiler and heat until the surface of the cheese looks golden and slightly bubbly. Set a crouton with its cheese to the side of each salad plate and serve at once.
Updated Tuesday, May 24th, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111