During the quieter months of January and February, when I’m home more and keeping lunches simple, this radicchio and pear salad ends up on my table again and again. Most days I eat alone, after a walk or a trip to the market, and I love the small ritual of making exactly what I’m in the mood for. Often that means something fresh, easy to make and enjoyed without distractions.
Fennel and orange is on constant repeat, but when I’m craving something leafier and slightly bitter, I turn to radicchio. Paired with sweet, juicy pear and a few pantry extras, it becomes one of those meals that feels light but still a little indulgent. Barely a recipe, really, but one I make often enough that it’s worth sharing.
Radicchio and Pear Salad Recipe
Prep Time: 10 minutes
Serves: 1 (or 2 as a starter)
Ingredients
- 1 small head Radicchio di Treviso (sweeter and more tender than Radicchio di Chioggia)
- 1 pear, peeled and cut into chunks
- ½ cup grated ricotta salata
- 4 dates, pitted and chopped
- 1-2 tablespoons hazelnuts or walnuts, chopped
- Aceto Balsamico di Modena (balsamic vinegar)
- Honey vinegar
- Extra virgin olive oil
- Salt and pepper
Instructions
- Cut the radicchio into ribbons and soak in cold water for 5 to 10 minutes to soften the bitterness. Drain well and spin dry.
- Transfer the radicchio to a salad bowl and add the pear, dates, nuts and ricotta salata.
- Dress with balsmic vinegar, honey vinegar, olive oil, salt and pepper. Toss gently and adjust seasoning to taste.
tammy says
sounds delightful during these cold days.
Elizabeth Minchilli says
It’s so good!