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Radicchio Salad with Pear & Walnut & Gorgonzola Dressing
The combination of flavour and texture is unparalleled with this delicious crunchy salad. Sweet pairs are combined with crunchy walnuts and crisp, bitter radicchio. The funky, salty blue cheese dressing is the icing on the cake. A wonderful burst of all things Italian.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 328 kcal
Course:
Side Dish , Main Course , Salad , Appetizer
Cuisine:
Italian
Ingredients
For the Salad
- 1/2 cup walnuts
- 2 pears peeled, cored and thinly sliced
- 1 radicchio leaves separated and torn or left whole
- 1 small bunch parsley roughly chopped
For the dressing
- 3.5 oz Gorgonzola cheese about 100g
- 1/2 cup Creme Fraiche or sour cream
- 1 tsp Dijon mustard
- 1/2 lemon juice of
- 1 garlic clove finely minced
- 1 tbsp extra virgin olive oil
- salt & pepper
Instructions
- Preheat oven to 350ºF/180ºC
- Arrange the walnuts on a baking sheet and roast for 7 minutes. Remove and cool completely.
Cup of Yum
For the dressing
- Using a food processor or blender, blend all the dressing ingredients together until smooth. You may need to water it down with a couple of tablespoons of until thick and creamy, like a whipping/double cream consistency.Set aside.
Cup of Yum
Arranging the salad
- Strip the radicchio leaves and either leave whole or cut or tear into pieces.Peel the pears and remove the core. Cut into thin slices.Arrange the radicchio in a layer on a large platter. Place slices of the pear all around and then scatter over the whole walnuts. Lastly scatter over some of the parsley leaves.
- Drizzle the salad generously with the gorgonzola dressing and serve.Serve the remaining dressing on the table so that people can add more if they like (they will!).
Notes
- Substitutions
- Substitutions
- Serving: I generously coat the salad with a portion of the dressing and offer the remaining amount separately, allowing anyone to freely add as much as they desire.
- Storage: You can store this dressing in a sealed jar or container in the refrigerator for 3-4 days. Freezing is not recommended.
- Suggestions: Apart from being an ideal salad dressing, the Gorgonzola sauce is superb as a topping for meats, fish, and cooked vegetables. It adds an exquisite touch when drizzled over steaming salad potatoes. For an Italian twist on eggs benedict, you can also try it as a delightful sauce poured over poached eggs.
- Instead of gorgonzola, use any mild blue cheese
- Instead of creme fraiche, use sour cream or mascarpone diluted with a little milk.
- Instead of walnuts use pecans, almonds, pistachio, pine nuts or even hazelnuts.
- Instead of pears, try this salad with fresh figs, apple slices, fresh peaches or nectarines.
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Cholesterol
36mg
(12%)
Sodium
310mg
(13%)
Potassium
293mg
(8%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
419IU
(8%)
Vitamin C
12mg
(13%)
Calcium
188mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 310mg | 13% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.