Radicchio, Pear and Arugula Salad

2019-07-24
  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    496 calorie
  • Fat

    31 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    9 milligrams
  • Sodium

    657 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    5 grams
  • Protein

    12 grams
  • Sugar

    14 grams

Ingredients

  • 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
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons dry white wine, such as pinot grigio
  • 2 tablespoons honey
  • 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

Method

Step 1

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.

Step 2

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.

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