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A simple, festive Radicchio Salad with fruit, nuts, and optional cheese in a delicious champagne vinaigrette. 

Radicchio Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Description

A simple, festive Radicchio Salad with pear, walnuts, red onion, and shaved pecorino cheese in a delicious champagne vinaigrette.


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)
  • 1/41/2 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:


Instructions

  1. Whisk vinaigrette ingredients together in a small jar or bowl.
  2. Place all salad ingredients in a large bowl- radicchio, sliced pears, red onion, walnuts, shaved pecorino, herbs, pomegrante seeds, and orange zest.
  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.
  4. Taste and adjust salt and pepper to taste. Tip: If you leave out the pecorino, you will most likely need more salt.
  5. 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