Chopped Radicchio Salad with Orzo & Dill Havarti

Makes 4–6 servings as a main course or 6–10 servings as a side dish.


Chopped Italian Salad:

  • 1/2 c. dry orzo, cooked according to package directions to yield 1 cup pasta and cooled
  • 1 small/medium head of radicchio (4 oz.), cut thinly into shreds and chopped
    Radicchio can be bitter so use as much or as little as you like.
  • 2 hearts of romaine lettuce, cut into thin shreds and chopped
  • 1 medium Roma tomato, cut into small dice
  • 1 small cucumber, peeled, seeded and cut into small dice
  • 1/2 red bell pepper, seeded and cut into small dice
  • 14.5 oz. can red kidney beans, drained and rinsed
  • 3 oz. Havarti with Dill cheese, diced into small pieces


  • 2 Tbsp. white wine or white balsamic vinegar
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 tsp. dried dill
  • 1 tsp. Dijon mustard
  • 1 Tbsp. honey
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 c. olive oil


To Prepare Vinaigrette:

In small bowl, mix together vinegar, lemon juice, garlic, dill, Dijon mustard, honey, salt and pepper. Slowly whisk in olive oil in a thin stream until smooth. Or, add all ingredients to a Mason jar, firmly close lid and shake well.

To Prepare Salad:

In large bowl, combine all the salad ingredients. Toss with vinaigrette, to taste. Serve immediately.


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Recipe and photo courtesy of Chef Louise Mellor, “Geez Louise!”