Radicchio, Pear and Arugula Salad
2019-07-24- Course: Appetizer
- Skill Level: Easy
-
Add to favorites
- Yield : 4 to 6 servings
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
Calories
496 calorieFat
31 gramsSaturated Fat
5 gramsCholesterol
9 milligramsSodium
657 milligramsCarbohydrate
45 gramsFiber
5 gramsProtein
12 gramsSugar
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.