Radicchio Salad
Pleasant bitterness meets creamy tang and nutty crunch in this 20-minute salad that's perfect for both quiet evenings and festive get-togethers.
Servings: 4 people
Ingredients
For the Vinaigrette
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon minced shallot
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
For the Salad
- 1 small head radicchio washed, dried and torn into bite sized pieces
- 1 small head butter lettuce washed, dried and torn into bite sized pieces
- 1 ripe pear halved, core removed and thinly sliced
- 2 ounces crumbled gorgonzola cheese
- 2 ounces coarsely chopped pecans
Instructions
To Make Vinaigrette
- In a small bowl, whisk vinegar, mustard, honey, and shallot together until well combined. Add oil in a slow, steady stream, whisking constantly until emulsified. Season to taste with salt and freshly ground black pepper. Transfer to serving pitcher and refrigerate until ready to serve.
To Assemble the Salad
- Add radicchio and butter lettuce to a large salad bowl or serving platter; drizzle about 2/3 of the vinaigrette over the salad and gently toss to coat (or a bit less if you want your salad lightly dressed). Arrange pear slices over salad and sprinkle with gorgonzola cheese and pecans; drizzle with desired amount of dressing to finish. Serve.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 6g | Protein: 5g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 174mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1466IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
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