Radicchio Salad Recipe
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- one 4-inch round radicchio ( size of a softball)
- 1 large pear or Asian pear, thinly sliced
- 1/4 cup red onion, very thinly sliced (soaked in water if sensitive; see notes)
- 1/4 -1/2 cup toasted, chopped walnuts , hazelnuts or pecans
- 1/4 cup thinly shaved pecorino cheese (or manchego)
- 1 tablespoon orange zest
- 1/4 cup fresh herbs – flat-leaf parsley or basil leaves, chopped or hand torn.
- Optional garnish: 1/4- 1/2 cup pomegranate seeds
- 1/4 cup olive oil
- 3 tablespoons champagne vinegar or sub sherry vinegar, or red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 tablespoon shallot ( finely minced) or sub 1 garlic clove, grated.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: 1 teaspoon truffle oil (tasty!)
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Preparation
Step 1
Whisk vinaigrette ingredients together in a small jar or bowl.
Step 2
Place all salad ingredients in a large bowl- radicchio, sliced pears, red onion, walnuts, shaved pecorino, herbs, pomegrante seeds, and orange zest.
Step 3
Toss with a little dressing at a time until all the leaves are lightly coated. Start conservatively, then add more as needed – you may not need to add all depending on the size of your radicchio.
Step 4
Taste and adjust salt and pepper to taste
Step 5
Tip: If you leave out the pecorino, you will most likely need more salt.
Step 6
Garnish with a few more pomegranate seeds, pecorino and nuts.
Step 7
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