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Emeril's Rugen'rad Salad

  • Yield: 8 servings


  • 1/2 pound walnut halves (about 2 cups)
  • 1/4 cup rice wine vinegar
  • Salt
  • Freshly ground black pepper
  • 1 head of radicchio
  • Drizzle of olive oil
  • 1 cup walnut oil
  • Drizzle of honey
  • 8 cups baby arugula, washed and patted dry
  • 1 head of endive, washed, cored and shoots separated
  • 1/2 pound crumbled Maytag Blue Cheese


  • Preheat the oven to 375 degrees F. Preheat the grill. Place the walnuts on a baking sheet and bake until golden brown, being careful not to burn, for 5 to 6 minutes. Remove the nuts from the pan and transfer them to a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey. In a mixing bowl, combine the arugula, radicchio and endive. Season with salt and pepper. Toss the lettuces with the dressing. Mound the greens in the center of each plate. Crumble the cheese over the salad and garnish with fresh cracked pepper. Serve immediately.