Photo: Radicchio, Pear and Arugula Salad Recipe
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.
Per serving (based on 6 servings): Calories: 496; Total Fat: 31 grams; Saturated Fat: 5 grams; Protein: 12 grams; Total carbohydrates: 45 grams; Sugar: 14 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 657 milligrams
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By Elizabeth Carmi...
Newport Coast, CA
on February 20, 2012
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This was delicious. The dressing was really original, and was extremely flavorful, if a bit sweet. I would lessen the honey to the dressing to maybe 1- 1 1/2 teaspoons. The salad itself was good, the radicchio added a nice bitterness to the salad, to offset the sweet dressing. I added candied walnuts and gorgonzola, as I like those flavors with the pear.
By cansasm
Carrboro, NC
on February 19, 2012
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Awesome salad. Used goat cheese instead of parm and packaged mixed greens. The dressing is easy and the rest of the wine goes great with it.
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