Radicchio Salad with Fennel and Pear

This vibrant and festive Radicchio Salad with Fennel and Pear is incredibly easy to throw together and will add a sparkle to your holiday table. A textural salad that is bitter, sweet, crunchy, nutty, and insanely delicious!

This is one of my favourite winter salads. It has a simple, but profound flavour combination that I find myself constantly craving. Radicchio forms the base of the salad, providing structure and the most addictive bitter-sweet bite. Wedges of sweet pear soften the subtle bitterness of the radicchio as does the paper-thin shaved fennel which also provides crunch and distinctive notes of anise.

You could stop here, and I often do, finishing the salad with just a punchy shallot vinaigrette. But particularly during the holidays, I like to add crunchy walnuts and crumbles of blue cheese. They add a richness and creaminess that I absolutely love in this salad.

Festive and gorgeous to look at, this radicchio salad with fennel and pear is so delicious it just might outshine all other dishes at the table. Good thing no one will ever suspect it was also the easiest to throw together.

What Is Radicchio?

Though it looks like a miniature cabbage, radicchio belongs to the chicory family. Endives are sometimes labelled as chicory, but they too are part of the chicory family.

There are a few varieties of radicchio and they are named according to the region of Italy where they are grown. The most common, and most available in North America, is the tightly packed, round radicchio di Chioggia. It is also the one we use in this recipe. You can find this burgundy-red hued variety year round but it is best in the colder months when it has the best flavour, is less bitter, and is at its crispiest.

Radicchio Rosso di Treviso, is oblong shaped and a little milder in flavour. This variety has recently also become more available in major supermarkets. Much like endive, its sturdy leaves are great to use as a stuffing-vehicle. Tardivo radicchio is the late harvest variety from the Treviso plant and apparently the one most coveted.

A less familiar variety, radicchio di Castelfranco has lighter yellowish leaves with red speckles. It is the least hearty of the radicchio varieties but a little less bitter and absolutely lovely in salads.

Once you start eating radicchio, I have no doubt you will be hooked. Aside from salads, you can also add radicchio leaves to risottos, stews, soups, and even cake!

Is Radicchio Bitter?

Though gorgeous to look at, radicchio is unfortunately not the most loved vegetable. This is because it can be slightly bitter if eaten raw and on its own. I don’t find it that bitter but there are many ways to tone down the sharp bite. Once cleaned, you can toss it with a bit of salt and let it sit for a while before dressing it.

Shredding it apparently also helps tone down the bitterness. If served with sweet ingredients, like we do in this salad, I doubt you will detect any bitterness at all.

Ingredients & Notes

I should just call this dressing I use here my “house dressing”. It is so simple but my absolute favourite and the one I use all the time. I find it makes all salads extra-delicious.

FOR THE DRESSING:

• Red wine vinegar – If you can get your hands on an aged red wine vinegar, it will make a huge difference in this vinaigrette. Other than balsamic and distilled white, you can use any other neutral vinegar you prefer. Sometimes I use equal parts of two vinegars just to mix things up. Rice vinegar is a great one to mix here.
• Shallots – I am convinced this is the key ingredient that makes this vinaigrette so, so good.
•  Extra virgin olive oil – Use a good quality olive oil, if possible.
• Honey or maple syrup – To sweeten the dressing just a smidge.
• Salt and pepper – Always season your dressings.

FOR THE SALAD:

• Radicchio – We are using the most common variety – radicchio di Chioggia – for this radicchio salad with fennel and pear. Because the leaves are so tightly packed, one large-ish head is enough to serve 4 people.
• Fennel – You can use as little or as much fennel as you’d like. I absolutely love fennel so I tend to use an entire bulb for this salad.
• Pears – Any variety of pear will work here so use your favourite. Just make sure they aren’t too hard, or too ripe when ready to use in the salad.
• Walnuts – I love the toasted walnuts in this salad but feel free to omit them if allergies are a concern. Or use any other nut you may prefer.
• Blue cheese – I love blue cheese and find it lends a lovely creaminess to this radicchio salad. Shaved Parmesan or pecorino would also work beautifully, so use whichever you prefer.

How To Make Radicchio Salad with Fennel And Pear

It takes no time to assemble this very festive and gorgeous salad. Best of all, it won’t wilt if it hangs out for a bit longer than planned.

Here are the easy steps to make it:

1. Combine all the dressing ingredients in a small bowl or jar.
2. Place the radicchio leaves and sliced fennel in a large bowl. Drizzle with a few tablespoons of dressing and toss gently to combine. I like to use my hands to make sure every leaf is coated.
3. Add the pear, walnuts and blue cheese and drizzle with a bit more dressing. You may not need all the dressing so add it slowly. Toss again, very gently, to combine.
4. Transfer the salad to a serving bowl or platter and drizzle with a bit more dressing, if necessary. Garnish with fennel fronds, if desired. 

How To Make Ahead

Even completely assembled, this radicchio salad with fennel and pear can sit longer than many other more fragile salads. However, for best results, here is how I prepare this salad up to 3 days ahead:

1. Thoroughly wash and spin dry the radicchio leaves. Keep covered and refrigerated.
2. Shave the fennel and keep covered in a bowl in the refrigerator.
3. Crumble the blue cheese and keep covered in a bowl in the refrigerator.
4. Toast the nuts and transfer to a bowl. Once cooled, cover and store on the counter.
5. Wash and dry the pears but don’t slice them.
6. Make the vinaigrette and store in a covered jar. Keep in the refrigerator but make sure to take it out at least 1 hour before using.
7. When ready to assemble, slice the pear and follow the recipe instructions.

Once dressed, radicchio holds up well and will not wilt easily. Leftovers can be stored in the refrigerator in a glass container, covered, for up to 1 day.

Tips

• Don’t use very ripe pears. Avoid using pears that have ripened to the point of being too mushy. They should still have some crunch and definitely don’t peel them. Their skins add some colour to the salad and also help keep the pieces intact.
• Toast the nuts. It may be tempting to skip this step but toasting nuts is a very worthwhile extra step. Toasting the walnuts only takes about 5 minutes and makes them crunchier and much more flavourful. I toast them in a small skillet over medium heat for about 5-6 minutes. Toss them occasionally and watch them closely so they don’t burn. Transfer them to a plate or bowl immediately so they don’t continue to toast. Let them cool before adding them to the salad.
• Use a mandolin to slice the fennel. The strong liquorice flavour of fennel mellows a lot when shaved thinly. A mandolin will make this job very easy. As always, be sure to use a guard when the bulb gets smaller.
• Don’t assemble if making ahead. The leaves of radicchio are hearty enough to make this a great make-ahead salad. That said, you want to wait to assemble it together until just before you are ready to serve. Otherwise, the pear slices will turn brown and the dressing will wilt the leaves if prepared too much in advance.
• Toss pear slices in lemon juice. I only do this if I need to slice the pear ahead of time. It will prevent them from turning brown too quickly.

To Serve

This crispy radicchio salad with fennel and pear is ideal for pairing with any roasted meat, a pot of stewed meat, or some chicken scallopini.

If looking for vegetarian accompaniments, I would serve alongside a simple bowl of risotto, roasted fingerling potatoes, or a very simple pasta.

It is, however, substantial enough to be a satisfying meal all on its own on evenings when you’re looking for a lighter fare.

More Winter Salads To Try

• Wild Rice Citrus Salad with Persimmons
• Beet, Blood Orange, and Baby Kale Salad
• Winter Panzanella Salad

If  you give this Radicchio Salad with Fennel and Pear recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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Radicchio Salad with fennel and Pear

Author: Sandra Valvassori

This vibrant and festive Radicchio Salad with Fennel and Pear is incredibly easy to throw together and will add a sparkle to your holiday table. A textural salad that is bitter, sweet, crunchy, nutty, and insanely delicious!

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4

Ingredients  

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For The Dressing

• 1 small shallot finely diced
• 3 tablespoons red wine vinegar
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup extra virgin olive oil

For The Salad

• 1 head of Chiogga radicchio* trimmed, leaves separated, and roughly torn
• 1 fennel bulb thinly sliced, reserve a few fronds for garnish
• 2 small-medium firm pears cored and thinly sliced
• 1/2 cup toasted walnuts, roughly chopped
• 4 ounces blue cheese crumbled

Instructions 

• Combine the diced shallot and vinegar in a bowl or small jar. Let the shallots sit in the vinegar for 2 to 3 minutes. Add the honey, salt, and pepper and whisk to combine. Stream the olive oil in while whisking, and mix until it is fully incorporated.
• Place the radicchio leaves and sliced fennel in a large bowl. Drizzle with a few tablespoons of dressing and toss gently to combine. I like to use my hands to make sure every leaf is coated. Add the pear, walnuts and blue cheese and drizzle with more dressing. You may not need all the dressing so add it slowly. Toss again, very gently, to combine.
• Transfer the salad to a serving bowl or platter and garnish with fennel fronds, if desired.

Notes

*Chiogga radicchio is the round one that is almost always available at supermarkets. 

To Make Ahead

Once the salad has been dressed, it best served within the hour. However, leftovers can be refrigerated for the next day because radicchio leaves won't wilt like other lettuce. 

Here is how I prepare this salad up to 3 days in advance:

1. Thoroughly wash and spin dry the radicchio leaves. Keep covered and refrigerated.
2. Shave the fennel and keep covered in a bowl in the refrigerator.
3. Crumble the blue cheese and keep covered in a bowl in the refrigerator.
4. Toast the nuts and transfer to a bowl. Once cooled, cover and store on the counter.
5. Wash and dry the pears but don't slice them.
6. Make the vinaigrette and store in a covered jar. Keep in the refrigerator but make sure to take it out at least 1 hour before using.
7. When ready to assemble, slice the pear and proceed with the recipe instructions.

Keywords: Radicchio Recipe, Radicchio Salad Recipe, Radicchio Salad, Italian Radicchio

Cuisine Italian-Inspired

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