Radicchio, Pear and Arugula Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496 calorie
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 9 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Sugar
- 14 grams
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
Croutons:
1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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
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.