Salad: Italy – Veneto – Insalata di Radicchio, Pera e Parmigiano

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Total 25 min

Ingredients

- 1 head radicchio, about 10 oz (280 g), cored and thinly sliced
- 2 Bosc pears, approx. 6 oz (170 g) each, ripe but firm, cored and thinly sliced
- 3 oz (85 g) Parmigiano-Reggiano, shaved
- 1/2 cup (50 g) toasted walnuts, coarsely chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) aged balsamic vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) honey
- 1/2 tsp (2.5 g) Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Make the dressing: whisk together the extra-virgin olive oil, aged balsamic vinegar, lemon juice, honey, Dijon mustard, and a pinch of kosher salt and black pepper in a small bowl until emulsified. Taste and adjust seasoning.
2. Prepare the produce: core and thinly slice the radicchio and pears. If desired, dress the pear slices immediately with a little lemon juice to prevent browning.
3. Toast the walnuts (if not already toasted): heat a small dry skillet over medium heat and toast the walnuts, shaking the pan, until fragrant and lightly browned, about 3–4 minutes; remove and cool slightly, then coarsely chop.
4. Assemble the salad: place the sliced radicchio in a large bowl. Drizzle about two-thirds of the dressing over the radicchio and toss gently to coat—this softens the radicchio slightly and mellows its bitterness.
5. Add pears and walnuts: arrange or gently fold in the pear slices and chopped toasted walnuts so the pears remain intact and the walnuts are evenly distributed.
6. Finish with cheese and serve: scatter the Parmigiano-Reggiano shavings over the top, drizzle with any remaining dressing if desired, and finish with a final crack of black pepper. Divide among 4 plates and serve immediately.