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Radicchio and pear salad with walnuts

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Ingredients for 2 servings:

  • 150 g radicchio
  • 2 tbsp raspberry vinegar
  • ½ tsp sugar
  • ½ tsp mustard, medium hot
  • salt and pepper
  • 3 tbsp walnut oil
  • 1 pear(s), ripe
  • 10 half walnuts
  • 30 g Parmesan cheese, in one piece

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Autumn salad

Trim and wash the radicchio, tear it into bite-sized pieces, and let it drain in a sieve. For the dressing, combine the vinegar, sugar, mustard, and a generous pinch each of salt and pepper, then whisk in the oil until you have a creamy salad dressing. Divide the salad between two plates. Quarter the pear, remove the cores, peel it, cut it into bite-sized pieces, and arrange it on top of the radicchio. Break the walnut halves into pieces and scatter them over the salad. Drizzle with the dressing. Use a vegetable peeler to shave off shavings of Parmesan cheese and scatter it over the salad. Serve with fresh baguette and a fruity white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Radicchio and pear salad with walnuts

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