Radicchio, Pear and Arugula Salad (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
four 3/4-inch-thick slices country-style sourdough bread |
1/4 cup extra-virgin olive oil |
1/4 cup extra-virgin olive oil |
2 tablespoons dry white wine, such as pinot grigio |
2 tablespoons honey |
1 teaspoon whole grain mustard, such as grey poupon |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
two 8-ounce heads radicchio, halved and chopped into 1-inch pieces |
3 cups baby arugula |
2 ripe but firm asian or bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices |
3/4 cup chopped walnuts, toasted* see cook's note |
one 2-ounce chunk parmesan |
kosher salt and freshly ground black pepper |
Directions:
1. For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes.
2. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
3. For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a
4. large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.
5. *Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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