Radicchio, Blue cheese Walnut Salad with pan fried pears and balsamic glaze

Radicchio, Blue cheese Walnut Salad with pan fried pears and balsamic glaze

Radicchio, Blue cheese walnut salad with pan-fried pears & balsamic glaze recipe. All the healthy benefits from the radicchio in a super tasty salad that also looks amazing, perfect to impress the guests.

The first time I have tasted this leaf vegetable with white-veined red leaves I was in Italy, I have moved there to get my professional qualification as a chef. On my days off I used to travel across the country to visit the cities, and in one of these trips, on a train, I was served a mini radicchio and gorgonzola bread. I’ve loved the bitter slightly spiced taste and the gorgonzola seemed to be the perfect pairing for it.

Last week I was shopping my groceries at the supermarket and searching in the vegetables area for something new, I saw the radicchio and it reminded me of that bread in Italy. I knew from flicking through cooking books and magazines that radicchio, walnuts and blue cheese salad is a classic dish. A quick search on the internet revealed that pear in addition to the classic salad is also a popular combination. It all started to make sense, I quickly closed the google tab, I knew exactly what to make. Pan fry the pears, coat them in a balsamic glaze I’ve learned in the culinary school, crack the homegrown walnuts I had got from my hometown Vidago in Portugal just a few days ago and crumble some blue cheese that I keep in the freezer just for occasional cravings.

The trick to remove the bitterness of the vegetables is usually to sprinkle them with salt, but in this case, a leafy vegetable to eat raw would only get soggy by doing this, all the crunchiness would be gone. Instead, I sliced the radicchio and soaked it in very cold water for half hour, the left it to drain the excess of water. The trick to pan fry the pear is to have a very hot pan and to add just enough butter for the pears not to burn, in this way they will get a nice caramelization colour without getting too soft. If your pears are not sweet at all they will not gain colour easily so try adding a sprinkle of sugar to the pan. This is a great salad for the taste and looks, and if you have guests they will also get impressed by it.

Feel free to share your experience with this recipe in the comments!

 

AuthorAndreia Machado

Yields2 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

 1 Radicchio head
 1 Pear
 10 Walnut halves
 20 g Blue cheese
 1 tsp Butter
Balsamic Reduction
 50 ml Red wine
 50 ml Balsamic vinegar
 1 tsp Caster sugar
 1 Rosemary Sprig
Salad Dressing
 30 ml Extra virgin olive oil
 10 ml Balsamic Vinegar
 1 tsp Dijon Mustard
 Salt to taste

1

Slice the radicchio head and soak it in cold water for half hour, this will make it taste a bit less bitter.

2

Make the balsamic reduction by mixing together in a pan the red wine, balsamic vinegar, sugar and rosemary sprig, bring to boil and then let it simmer until it gets syrup texture.

3

Crumble the cheese, chop the walnuts halves into small pieces and slice the pear into quarters, heat up a pan with the butter and pan fry the pear quarters until golden brown. In the meantime prepare the salad dressing by mixing the olive oil, balsamic vinegar and dijon mustard, whisk to emulsify.

4

Drain and dry the radicchio, put it in a bowl together with the cheese, walnuts and the dressing, toss to mix, plate and top with the pears and the balsamic dressing.

Ingredients

 1 Radicchio head
 1 Pear
 10 Walnut halves
 20 g Blue cheese
 1 tsp Butter
Balsamic Reduction
 50 ml Red wine
 50 ml Balsamic vinegar
 1 tsp Caster sugar
 1 Rosemary Sprig
Salad Dressing
 30 ml Extra virgin olive oil
 10 ml Balsamic Vinegar
 1 tsp Dijon Mustard
 Salt to taste

Directions

1

Slice the radicchio head and soak it in cold water for half hour, this will make it taste a bit less bitter.

2

Make the balsamic reduction by mixing together in a pan the red wine, balsamic vinegar, sugar and rosemary sprig, bring to boil and then let it simmer until it gets syrup texture.

3

Crumble the cheese, chop the walnuts halves into small pieces and slice the pear into quarters, heat up a pan with the butter and pan fry the pear quarters until golden brown. In the meantime prepare the salad dressing by mixing the olive oil, balsamic vinegar and dijon mustard, whisk to emulsify.

4

Drain and dry the radicchio, put it in a bowl together with the cheese, walnuts and the dressing, toss to mix, plate and top with the pears and the balsamic dressing.

Radicchio, Pan fried Pear, Blue cheese & Walnut Salad with Balsamic Glaze

 



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