All that feasting over the holidays has left me craving for lighter meals. This salad is has some of my favourite ingredients. I usually snack on raw or toasted nuts , pear or apples and always have these ingredients on hand. Radicchio can be tad bitter but the sweetness of the ripe pear seems to balance out the bitterness. A shower of Parmesan cheese in the end brings it all together quite nicely.
Pear and radicchio salad with toasted walnut dressing
3/4 cup roasted walnuts
3 tb vegetable stock
3 tb red wine vinegar
1/4 cup olive oil
2 tb walnut oil
salt and freshly ground black pepper to taste
2 ripe pears ( I used organic forelle pears)
3 tb freshly grated parmigiano Reggiano
1 small head of raddicchio and 4 cups mixed greens ( washed and spun)
In a blender combine 1/2 cup roasted walnuts, vegetable stock, vinegar both oils, vinegar, salt, freshly ground black pepper and pulse a few times. I like this dressing a bit chunky. If you like a smoooth dressing, then blend it till smooth.
In a large bowl, toss together winter greens, torn raddichio, and sliced pears. Dress the salad right before serving. I like to dress it with a light hand and then drizzle a bit more when serving. Scatter roasted walnuts sliced pears and grated cheese on top of salad right before serving. Makes five to six servings.
Other salad recipes :
Soba Noodle Salad
Endive, pear and roquefort salad
Roasted beet and walnut salad
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