Radicchio Salad with Asian Pear and Walnuts

What we’ve been craving lately is salad. We find that the bitter greens, or in this case, bitter “magentas” seem to counterbalance all the indulging that the holidays bring.

ingredients

one 4-inch round radicchio ( size of a softball)

1 Asian pear, thinly sliced

1/4 cup red onion, very thinly sliced (soaked in water if sensitive, see notes)

1/4–1/2 cup toasted walnuts or pecans

1/4 cup thinly shaved pecorino cheese (or parmesan or manchego)

8–10 basil leaves, hand torn, or sub 1/4 cup flat-leaf parsley.

1/4–1/2 cup pomegranate seeds

Vinaigrette:

1/4 cup olive oil

3 tablespoons red wine vinegar, champagne vinegar or sherry vinegar

1 teaspoon honey, maple syrup, or sugar

1/4 teaspoon salt

1/4 teaspoon pepper

optional: 1 tablespoon finely chopped shallot or chives, or 1 finely minced garlic clove

optional: 1-2 teaspoons orange zest

instructions

Whisk vinaigrette ingredients together in a small jar or bowl.

Place all salad ingredients in a large bowl, and toss with 2/3rds of the dressing (start conservative), then add more as needed – you may not need to add all- depending on the size of your raddicio.

Taste and adjust salt and pepper to taste.

Garnish with a few more pomegranate seeds, pecorino and nuts.

notes

Salad is best served, within 15 minutes of being tossed, but leftovers keep surprisingly well.  I find them totally fine (just a bit wilted) the next day as radicchio holds up pretty well.

If sensitive to onions, soak in cold salted water to remove bitterness for a minimum of 15 mins, or overnight.

If making ahead, layer the ingredients in a bowl. Cover and Refigerate. Toss with dressing right before serving.

Download Recipe Here