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Dressing:
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(1) Add shallots and 3 T lemon juice in a bowl. Let sit for 5 minutes.
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(2)To make a mayonnaise: whisk egg yolk, mustard, 1 T lemon juice and pinch of salt. Add oil SLOWLY, whisking constantly (and fast) until emulsion begins. Mayonnaise will thicken as you continue to add the oil. Correct according to taste with salt, pepper, and lemon juice.
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(3)To finish the dressing whisk the shallot mixture and then the buttermilk into the mayonnaise. Correct according to taste. Stir in the parsley. Chill for a few hours if possible. The flavors will blend and the dressing will thicken.
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Salad:
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(1)Remove any dirty, damaged or bruised leaves from the radicchio. Cut the radicchio into quarters and cut out the core. Cut each quarter into 1/4-inch ribbons. Place in large bowl.
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(2)To prepare the romaine, lay each heart of romaine and make 3 or 4 lengthwise cuts, starting just above the root. Then cut the romaine crosswise into 1/4 inch ribbons. Wash and spin dry if the romaine are gritty. Add to bowl with radicchio. Add the mint.
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(3) Peel the apples and pears if the skins are tough. Cut each fruit into four pieces and then slice in 1/8-inch slices. Add to bowl.
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Season salad with salt and pepper. Toss with enough dressing to coat. Correct according to taste. Add a squeeze of lemon, salt, or pepper.
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This salad would be nice with the addition of some toasted pecans or walnuts and a handful of golden raisins.
