Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
â…“ cup apple verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Ingredients:
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste
Method:
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.
2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.
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Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.
Ingredients:
3 ripe, but firm, pears
3 ounces Westward Blue cheese
¼ cup dried cranberries
¼ cup hazelnuts, coarsely chopped
½ cup apple cider vinegar
Freshly-squeezed lemon juice
3 tablespoons port or dessert wine
¼ cup brown sugar
¼ cup olive oil
6 ounces arugula greens
Sea salt
Method:
1. Preheat the oven to 375°. Slice pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
2. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
3. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
4. Just before serving, whisk together the olive oil, ¼ cup of lemon juice, and ¼ cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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Smokey Blue Cheese-Stuffed Pears & Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Ingredients:
2 ripe, but firm, red pears, peeled
Juice from ½ lemon
½ cup crumbled Rogue Creamery smokey blue cheese
Arugula greens
½ cup dried cranberries
Fresh ground pepper
F&L pear vinaigrette
Method:
1. Wash each pear, peel and remove stems. Then, using either an apple corer or sharp paring knife, hollow out the center of each pear by inserting your chosen tool into the top of the fruit and pushing down in a circular motion, hollowing out the flesh and seeds, until you’ve reached the bottom. Pack blue cheese crumbles into the cavity, keeping one hand on the bottom of the pear to prevent the cheese from slipping out.
2. Place a generous portion of arugula greens in a serving bowl. Take each pear and slice into ¼-inch slices, revealing the blue cheese center. Place pear rounds on top of greens, drizzle with the vinaigrette and top with dried cranberries.
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Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a blood orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
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Grilled Radicchio Salad
A light balsamic dressing perfectly compliments nutty grilled radicchio in this unique salad.
Ingredients:
1 head radicchio, such as Chioggia, quartered
½ cup olive oil, plus an additional teaspoon to prep radicchio for grill
¼ cup balsamic vinegar
1 teaspoon salt
3 garlic cloves, minced
½ teaspoon stone-ground mustard
Sea salt and fresh ground pepper
Grana-style cheese, for grating
Method:
1. To make the dressing, place salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Prepare your grill for high, direct heat. Coat quartered radicchio with olive oil and sprinkle with salt. Grill the radicchio over high heat until slightly soft, uncovered. Keep an eye on them, as they blacken quickly; aim for blackening in spots, but not the entirety.
3. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated Grana cheese.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Romanesco Salad
Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Ingredients:
2 heads Romanesco
2 stalks celery
½ large red onion
1 cup loosely-packed fresh parsley
2 tablespoons capers, rinsed and drained
1 teaspoon grated lemon zest
Sea salt and fresh ground pepper
Dressing:
1 clove garlic
3 tablespoons red wine vinegar
½ teaspoon salt
½ anchovy, minced (optional)
¼ cup high-quality olive oil
Method:
1. Cut Romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the Romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove Romanesco florets from steamer, place into a bowl, and chill.
2. Thinly slice the celery and red onion. Place the red onion slices in a bowl and cover with water. Set aside.
3. Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Whisk in the olive oil.
4. Break up the wedges of Romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. (It’s even better left overnight.) Sprinkle with freshly ground black pepper to serve.
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Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 D’Anjou pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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