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 Time15 minutesmins
Total Time15 minutesmins
Servings: 4
Ingredients
For The Dressing
1small shallotfinely diced
3tablespoonsred wine vinegar
2tablespoons honey or maple syrup
1/4teaspoon kosher salt
1/4teaspoon freshly ground pepper
1/4cup extra virgin olive oil
For The Salad
1head of Chiogga radicchio*trimmed, leaves separated, and roughly torn
1fennel bulbthinly sliced, reserve a few fronds for garnish
2 small-medium firm pears cored and thinly sliced
1/2cup toasted walnuts, roughly chopped
4ounces blue cheesecrumbled
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 AheadOnce 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:
Thoroughly wash and spin dry the radicchio leaves. Keep covered and refrigerated.
Shave the fennel and keep covered in a bowl in the refrigerator.
Crumble the blue cheese and keep covered in a bowl in the refrigerator.
Toast the nuts and transfer to a bowl. Once cooled, cover and store on the counter.
Wash and dry the pears but don't slice them.
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.
When ready to assemble, slice the pear and proceed with the recipe instructions.