Radicchio, Pear and Arugula Salad

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Croutons:
  • Four 3/4-inch-thick slices country-style sourdough bread
  • 1/4 cup extra-virgin olive oil
  • Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons dry white wine, such as pinot grigio
  • 2 tablespoons honey
  • 1 teaspoon whole grain mustard, such as Grey Poupon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
  • 3 cups baby arugula
  • 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup chopped walnuts, toasted* see Cook's Note
  • One 2-ounce chunk Parmesan
  • Kosher salt and freshly ground black pepper
Directions

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes.

For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.

For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a

large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

*Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy Holiday Food & Cooking Recipes