Charred Radicchio Salad Recipe
Arugula, Asian Pear, Spiced Pepitas, Pomegranate & Persimmon Vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Char the Radicchio
Preheat your grill or grill pan over medium-high heat. Cut the radicchio head in half and brush the cut sides lightly with olive oil. Place the radicchio halves cut-side down on the grill. Grill for about 4-5 minutes until you see nice grill marks and the radicchio is slightly wilted. Remove from heat and let cool.
- 2
Prepare the Arugula and Pear
In a large bowl, add the arugula as the base. Thinly slice the Asian pear and set aside.
- 3
Toast the Pepitas
In a dry skillet over medium heat, add the pepitas. Toast them for about 3-5 minutes, stirring frequently, until they are golden and begin to pop. Set aside to cool.
- 4
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a blender, combine the persimmon, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth and creamy.
- 6
Dress the Salad
Drizzle the vinaigrette over the salad mixture and toss gently to combine all ingredients well.
