Radicchio, Pear and Arugula Salad

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

Yield:
6 servings
Level:
Easy

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.


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