It’s not easy to love a radicchio salad, but that’s just because radicchio is SO misunderstood. It’s bitter, but that’s what makes it amazing. The bitterness allows this vegetable to play off so many other flavors, truly making it one of the most versatile salad vegetables out there. And we love a versatile queen.
But seriously, radicchio is a GIFT to us in the fall. It’s bright in color, rich in flavor and perfect to pair with sweeter, more mild ingredients.
If this recipe proves anything, it proves that the one thing between you and restaurant quality salads is composition, and plating. Salads are EASY and salads are amazing, and this radicchio, radish, pear, pinenut and ricotta salad proves it. It’s restaurant ready with none of the effort (or the huge bill at the end). Make it and truly treat yo self.
Table of contents
A bit more about the flavor composition of this radicchio salad
When I build a salad, I’m a firm believer that we need a combination of all the following:
- Crunchy
- Creamy
- Acidic
- Sweet
- Bitter
- And of course ~fresh~
And this salad has it all. The radicchio serves as the ever-important bitter base, the ricotta comes in as a creamy but mild addition, the croutons offer the crunchy aspect, and the cranberry dressing is the acid. The pears add the sweet and the radishes and tender herbs add the freshness.
When a salad looks like a lot, I promise it almost never is. The most intimidating part of this salad is sourcing all the ingredients, but once you have them, you’ll want to be eating this recipe on repeat.
Ingredients for this radicchio pear salad
So let’s make the ingredients list more approachable and break down what you will need. For the vegetables and toppings, this is what you should pull together:
- 2 slices sourdough bread, torn into pieces
- 1/4 cup pine nuts
- 1 tsp olive oil
- 1 head radicchio, thinly chopped
- 1 large pear, thinly sliced or julianned
- 4-5 radishes, thinly sliced
- 1/2 cup tender herbs, such as dill, parsley and mint
- 1/2 cup fresh ricotta
Ingredients for the cranberry dressing
The dressing is by far my favorite part of this recipe. It is just so GOOD. Here is everything you need to make it:
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 tbsp extra virgin olive oil
- 3 tbsp dried cranberries
- 3 tbsp boiling water
- salt and pepper to taste
How to make the cranberry dressing
The dressing itself is not like a traditional dressing, but it is still just as easy. Combine all the ingredients and let them sit for about 5 minutes so the cranberries can soften. Add the dressing to a small blender and blend until smooth, this will take some time. Blend for 3-4 minutes or until there are no cranberry chunks left, and the dressing is one smooth pink color.
How to make this radicchio salad recipe
This recipe is first about timing, then about assembly. Here is the best process I’ve found for making this radicchio salad:
- Preheat the oven to 400F.
- Make the dressing first. Combine all the ingredients and let them sit for about 5 minutes so the cranberries can soften. Add the dressing to a small blender and blend until smooth, this will take some time. Blend for 3-4 minutes or until there are no cranberry chunks left, and the dressing is one smooth pink color.
- Tear up the sourdough and place it on a parchment lined baking sheet. Add the pine nuts and drizzle both with olive oil. Roast at 400F for 5-7 minutes or until golden brown.
- Assemble the salad while the bread and nuts are roasting. Toss the radicchio, pear, and radishes into a large bowl. Coat with the dressing and toss well. When the bread is out of the oven, add it to the bowl and toss again.
- Now it is time to plate the salad. Add a large smear of ricotta to each plate, then sprinkle on the pine nuts. Add the salad on top.
- Use your hands to tear up the tender herbs to activate the aromatics. Use these to garnish the salad, then serve!
Looking for other salad recipes?
You have found the right girl. I’m a full blown salad b*tch. Here are my favorites from the blog!
Crispy Cabbage Salad with Maple Tahini Dressing
Fennel Apple Salad with Torn Bread Crumbs and Fried Sage
Spicy Kale & Cabbage Salad
And that’s it for this radicchio salad recipe! It’s so simple, but so chic. I just love it.
PS if you make it and take pics, please tag me on Instagram or Pinterest, I would love to see!
And of course leave a comment if you have any questions! You all know this is the best place to reach me.
Ingredients
For the cranberry dressing
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 tbsp extra virgin olive oil
- 3 tbsp dried cranberries
- 3 tbsp boiling water
- salt and pepper to taste
For the salad
- 2 slices sourdough bread, torn into pieces
- 1/4 cup pine nuts
- 1 tsp olive oil
- 1 head radicchio, thinly chopped
- 1 large pear, thinly sliced or julianned
- 4-5 radishes, thinly sliced
- 1/2 cup tender herbs, such as dill, parsley and mint
- 1/2 cup fresh ricotta
Instructions
- Preheat the oven to 400F.
- Make the dressing first. Combine all the ingredients and let them sit for about 5 minutes so the cranberries can soften. Add the dressing to a small blender and blend until smooth, this will take some time. Blend for 3-4 minutes or until there are no cranberry chunks left, and the dressing is one smooth pink color.
- Tear up the sourdough and place it on a parchment lined baking sheet. Add the pine nuts and drizzle both with olive oil. Roast at 400F for 5-7 minutes or until golden brown.
- Assemble the salad while the bread and nuts are roasting. Toss the radicchio, pear, and radishes into a large bowl. Coat with the dressing and toss well. When the bread is out of the oven, add it to the bowl and toss again.
- Now it is time to plate the salad. Add a large smear of ricotta to each plate, then sprinkle on the pine nuts. Add the salad on top.
- Use your hands to tear up the tender herbs to activate the aromatics. Use these to garnish the salad, then serve!
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