Radicchio Salad with Pear, Parsley and Blue Cheese

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I love salads! You might remember my post on their origin HERE and another post HERE. Most often, they are a balance of sweet and savory, and this recipe fits the bill! Fruit, cheese, and nuts are the highlight of this salad, but what really makes it a show-stopper is the colorful blend of fresh Italian parsley and Raddiccio.

Radicchio can be bitter to some. To tame the bitterness, thinly slice it with the grain and soak it in water. Once the Radicchio is dried, toss it with the dressing before adding the rest of the ingredients. That will remove some of the chemical compounds that make it bitter. The end result will be Radicchio ridiculously good! Enjoy!

Printable Recipe

Radicchio Salad with Pear, Parsley and Blue Cheese

Serves 4

1 head Radicchio (about 10-ounces), halved, cored and thinly sliced with the grain

5 Tablespoons Extra-Virgin Olive Oil

3 Tablespoons honey

2 Tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon Kosher salt, plus more if needed

1 large, ripe pear (I use Anjou), halved, cored and sliced thin

1 cup packed fresh Italian parsley leaves, roughly chopped

1/2 cup (2-ounces) crumbled blue cheese

1/4 cup roasted and salted pistachios, (I use THESE in a pinch) roughly chopped

In a large bowl or salad spinner, soak the Radicchio for at least 30 minutes. 

Meanwhile, whisk together the oil, honey, vinegar, mustard and salt in a large bowl. Drain or spin the radicchio leaves dry, toss them with the dressing, and let rest for 15 minutes.

When ready to serve, add pear, parsley and blue cheese; toss to combine and season with Kosher salt to taste. Transfer salad to a serving platter and sprinkle with pistachios. Enjoy!

Source: Adapted from americastestkitchen.com