Description
Ingredients
Units
- 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
Champagne Vinaigrette:
- 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!)
Instructions
- Whisk vinaigrette ingredients together in a small jar or bowl.
- Place all salad ingredients in a large bowl- radicchio, sliced pears, red onion, walnuts, shaved pecorino, herbs, pomegrante seeds, and orange zest.
- 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.
- Taste and adjust salt and pepper to taste. Tip: If you leave out the pecorino, you will most likely need more salt.
- Garnish with a few more pomegranate seeds, pecorino and nuts.
Notes
Storage: Salad is best served within 30 minutes of being tossed, but leftovers keep surprisingly well. I find them totally fine (just a bit wilted) the next day, as radicchio holds up pretty well.
If sensitive to onions, soak in cold salted water to remove bitterness for a minimum of 15 mins, or overnight.
If making ahead, layer the ingredients in a bowl. Cover with a damp paper towel and refrigerate up to 24 hours. Toss with dressing right before serving.
Nutrition
- Serving Size:
- Calories: 207
- Sugar: 5.4 g
- Sodium: 257.8 mg
- Fat: 17.4 g
- Saturated Fat: 3.2 g
- Carbohydrates: 10.9 g
- Fiber: 2.3 g
- Protein: 4.3 g
- Cholesterol: 7.4 mg