Radicchio, Pear and Arugula Salad Recipe

Name: Radicchio, Pear and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 teaspoon whole grain mustard, such as Grey Poupon; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 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

Servings: persons

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
1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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

1
For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Brush the bread on each side with olive oil.
3
Grill until grill-marked and golden, 1 to 2 minutes each side.
4
Cool slightly and cut into 3/4-inch cubes.
5
For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
6
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a
7
large bowl.
8
Add the dressing and toss until coated.
9
Using a vegetable peeler, shave the Parmesan on top and serve.
10
*Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet.
11
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
12
Cool completely before using.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Radicchio, Pear and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio, Pear and Arugula Salad

How did you like this recipe?

Frequently Asked Questions