Servings: 2 as a light dish, 4 as a side · Time: 15 minutes · Cooking: none.
Ingredients
- 1 small head of radicchio rosso
- 2 ripe but still firm pears
- 50 g walnut halves
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and black pepper
- Optional: 40 g aged pecorino cheese, flaked
Instructions
- Remove the damaged outer leaves of the radicchio, wash and dry the remaining leaves well. Cut them into fairly large pieces.
- Wash the pears, remove the core and slice thinly. If the skin is intact, you can leave it on: it adds texture and color.
- In a small bowl, whisk together the mustard, lemon juice and oil with a pinch of salt until you have a smooth dressing.
- Combine the radicchio and pears just before serving. Add the broken walnuts, vinaigrette and pepper. If desired, add flakes of pecorino.
Balance is key
The radicchio provides bitterness, the pear adds sweetness and juiciness, and the walnuts give a toasted note. There is no need to add honey if the pears are ripe. For a more substantial version, serve with a slice of bread and warm white beans.
Make ahead
You can wash and dry the radicchio and prepare the dressing a few hours in advance. However, slice the pears at the last minute to prevent them from discoloring, and dress only when the salad is ready to serve.