Radicchio E Pere Recipe
Radicchio - Pears - Gorgonzola Dressing - Toasted Pecans - Raisins
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Ingredients
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Salad
Gorgonzola Dressing
Method
Salad
- 1
Prepare radicchio
Remove any outer wilted leaves from the radicchio. Cut each head into quarters lengthwise, then slice each quarter crosswise into 1/2-inch strips. Rinse briefly under cold water to remove grit and spin dry thoroughly in a salad spinner (or pat dry with clean kitchen towels). Place in a large serving bowl.
- 2
Prepare pears
Core the pears and slice each into 8–10 thin wedges (leave skin on for texture and color). To prevent browning, toss the pear slices immediately with 1 tsp lemon juice in a small bowl, then add to the bowl with radicchio.
- 3
Add raisins and pecans
Scatter the golden raisins and the toasted, coarsely chopped pecans over the radicchio and pears. Toss gently to combine so fruit and nuts are evenly distributed.
- 4
Season and finish
When ready to serve, drizzle about half of the Gorgonzola dressing over the salad, toss lightly to coat, then taste and add more dressing if desired. Finish with a light drizzle of extra-virgin olive oil, the remaining 1/2 tsp coarse sea salt (adjust if already added in dressing), and freshly ground black pepper to taste. Serve immediately so radicchio stays crisp.
Gorgonzola Dressing
- 5
Crumble and soften cheese
Place the crumbled Gorgonzola in a medium bowl. If the cheese is very cold and firm, let it sit at room temperature for 10 minutes to soften for easier blending.
- 6
Blend dressing
To the bowl with Gorgonzola add the yogurt, mayonnaise, apple cider vinegar, lemon juice, honey, and 2 tbs cold water. Using a fork or small whisk (or an immersion blender), mash and whisk until the cheese breaks down and the dressing is smooth but still slightly chunky. Add additional water 1 tsp at a time if you want a thinner consistency.
- 7
Season dressing
Season the dressing with 1/2 tsp freshly ground black pepper and 1/4 tsp coarse sea salt. Taste and adjust: add more honey if you prefer sweeter, more vinegar for brightness, or more water to thin. Chill briefly if you prefer a cold dressing (10–15 minutes) before tossing with the salad.