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Treviso, Walnut, and Gruyère Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant Treviso, walnut and gruyère salad is a masterful balance of bitter, nutty and savoury flavours. Treviso, a slender variety of radicchio, provides a crisp texture and a pleasant bitterness that is perfectly offset by the rich, creamy notes of the coarsely grated Gruyère. The addition of toasted walnuts provides an essential crunch, while fresh chives add a delicate onion-like finish to the dish.

As a versatile vegetarian starter or a sophisticated side dish, this salad is wonderfully simple to prepare. It is particularly well-suited for autumn and winter entertaining when chicories are at their best. You can prepare the components several hours in advance, whisking the mustard vinaigrette together just before serving to keep the leaves bright and fresh.

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Ingredients for Treviso, Walnut, and Gruyère Salad

  • 60ml white wine vinegar

  • 1 teaspoon Dijon mustard

  • 80ml olive oil

  • Coarse kosher salt

  • 450g Treviso (about two 230g heads)

  • 4 cups (packed) mixed baby greens or other baby lettuces (about 90g )

  • 1/4 cup chopped fresh chives

  • 1 cup (packed) coarsely grated Gruyère cheese (about 110g )

  • 240ml walnut halves, toasted

How to make Treviso, Walnut, and Gruyère Salad

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.

Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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