Radicchio Salad

Radicchio gets a bad rap for being too bitter, but pair it with sweet pear and mild butter lettuce to make this Raddichio Salad, and you’ll find that the slight bitterness is a welcome contrast. Add some tangy gorgonzola and crunchy pecans and you’ve got a salad that will even win over the skeptics.

The whole thing comes together in about 20 minutes, and the homemade White Balsamic Vinaigrette is what really makes it work. It’s become one of those salads I turn to again and again because it looks great on the table and goes with just about anything I’m serving.

Radicchio Salad Ingredients

For the Salad

• Radicchio: Look for heads that are compact and have a rich purple color.
• Butter Lettuce: Choose leaves that are vibrant and crisp.
• Pear: Use a ripe but firm pear; a Bosc or Anjou pear works well.
• Gorgonzola Cheese: Choose a crumbly, mild variety.
• Pecans: Use fresh pecans that are either raw or toasted.

For the Vinaigrette

• White Balsamic Vinegar: Opt for a high-quality brand for the best flavor.
• Dijon Mustard: Choose a smooth variety without any added spices.
• Honey: Use raw honey if available for the most complex flavor.
• Shallot: Pick a shallot that is firm and free from any signs of sprouting.
• Extra Virgin Olive Oil: Use one that is cold-pressed for a richer flavor.
• Kosher Salt and Freshly Ground Black Pepper

How to Make Radicchio Salad

In a bowl, mix vinegar, mustard, honey, and shallot. Slowly add oil while whisking to blend. Season with salt and pepper, then chill in a pitcher until use.

Place radicchio and butter lettuce in a large bowl, add most of the vinaigrette, and toss. Top with pear, gorgonzola, and pecans, then finish with extra vinaigrette as needed.

All About Radicchio

Radicchio (Italian chicory), often considered the gem of Italian leafy vegetables, brings a touch of bitterness that balances out the flavors in many dishes. This vibrant purple and white leafy vegetable is not just visually stunning but also packs a nutritional punch. Rich in antioxidants, fiber, and vitamins, radicchio offers more than just aesthetic appeal. Whether grilled, roasted, or served fresh in salads like this one, radicchio adds complexity and depth that make any dish more memorable.

Recipe Options

• If you find Gorgonzola too pungent, a milder crumbled blue cheese or feta cheese make great substitutes.
• Switch out the white balsamic vinegar for other nuanced options like Champagne vinegar, sherry vinegar, or white wine vinegar.
• For a different touch of sweetness in the vinaigrette, swap the honey for maple syrup or agave nectar.
• Prefer a different fruit? Replace the pear with a thinly sliced sweet apple for a different yet delicious crunch.
• Instead of manually whisking the vinaigrette, you can use a food processor, blender or immersion blender to quickly blend all the ingredients.
• Add a handful of dried cranberries or dried tart or sweet cherries for an extra layer of flavor and texture.

How to Toast Pecans (Optional)

Toasting pecans is a simple way to enhance their flavor and crunch. Place the pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, shaking the pan halfway through for even toasting. Keep a close eye on them, as they can burn quickly. Once they’re golden brown and aromatic, remove them from the oven and let them cool before using. (Also excellent for Apple Pecan Salad or Bibb Lettuce Salad.)

More Great Ways to Enjoy Radicchio

• Fregola Sarda with Radicchio and Hazelnuts
• Stone Fruit, Radicchio and Pine Nut Salad
• Delicata Squash Salad with Creamy Tarragon Dressing
• Smoked Salmon Salad with Farro & Goat Cheese