Winter, Light Meals, Salads

Radicchio, Pear & Hazelnut Salad

This is a classic combination; it makes for a very elegant little starter or light lunch. Served with some crusty bread and a chilled glass of something special.

Cheese or Cheese alternative is not essential but does add depth and tang to the salad. There are many great plant based cheeses out there to try now and lots of blue style cheeses too. For those that eat dairy a good locally sourced or high quality blue or Roquefort would work well.

SERVES:
2-4

Ingredients

1 head of Radicchio

1-2 pears

80g toasted hazelnuts

60g blue cheese of choice (optional)

1 lemon

Dressing

80ml extra virgin olive oil

3tbs apple cider vinegar

1 heaped tbs wholegrain mustard

1 tbs maple syrup

½ tsp sea salt

Good grind black pepper

Crusty Bread to serve

Instructions

  1. Halve and thinly slice the pears, no need to peel and core. Place them in a bowl and squeeze over the juice from the lemon. This will stop them going brown. Set aside.
  2. Careful peel away the radicchio leaves and rinse and pat dry if needs be. Set aside
  3. Roughly chop the toasted hazelnuts. Set aside.
  4. Whisk all the dressing ingredients together until combined and emulsified. Taste for seasoning, adding more vinegar or maple as necessary.
  5. On 2-4 plates or one large platter, layer the radicchio and pears, scatter with hazelnuts and lumps of cheese if using.
  6. Drizzle with a little dressing and serve the remaining in a small jug.
  7. Serve as a light lunch or starter with crusty bread.
Print Recipe

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