Salad: Italy – Insalata di Radicchio e Pera (Rosemary-Sherry Bitter Greens Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small head radicchio, cored and thinly sliced (about 3 cups (75 g))
2 cups (480 ml) baby arugula (about 2 1/8 oz (60 g))
1 small fennel bulb, cored and shaved thin (reserve a few fronds)
1 ripe but firm Bosc or Bartlett pear, thinly sliced
1 / 3 cup (80 ml) crumbled blue cheese (Gorgonzola dolce or similar) (about 1.3 oz (40 g))
1 / 3 cup (80 ml) smoked almonds, roughly chopped (or toasted almonds) (about 1.3 oz (40 g))
1 small shallot, very thinly sliced
2 tbsp (30 ml) sherry vinegar (2 tbsp (30 ml))
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tsp (5 ml) very finely chopped fresh rosemary
1 / 3 cup (80 ml) extra-virgin olive oil (5 3/8 tbsp (80 ml))
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 small head radicchio, cored and thinly sliced (about 3 cups / 75 g)
2 cups baby arugula (about 60 g)
1 small fennel bulb, cored and shaved thin (reserve a few fronds)
1 ripe but firm Bosc or Bartlett pear, thinly sliced
1 / 3 cup crumbled blue cheese (Gorgonzola dolce or similar) (about 1.3 oz / 40 g)
1 / 3 cup smoked almonds, roughly chopped (or toasted almonds) (about 1.3 oz / 40 g)
1 small shallot, very thinly sliced
2 tbsp sherry vinegar (30 ml)
1 tsp Dijon mustard
1 tsp honey
1 tsp very finely chopped fresh rosemary
1 / 3 cup extra-virgin olive oil (80 ml)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place the sliced shallot in a small bowl with the sherry vinegar; let sit 5 minutes to gently pickle.
Whisk in the Dijon, honey, and chopped rosemary. Slowly drizzle in the olive oil, whisking until emulsified. Season with 1/4 teaspoon (1.25 ml) kosher salt and several grinds of black pepper.
In a large bowl, combine the radicchio, arugula, and shaved fennel. Add about two-thirds of the vinaigrette and toss to coat; taste and season with a pinch more salt if needed.
Fold in the pear slices gently so they don’t break. Transfer to a platter or individual plates.
Scatter the blue cheese, smoked almonds, and a few fennel fronds over the top. Drizzle with the remaining vinaigrette and serve alongside the ribeye.

Place the sliced shallot in a small bowl with the sherry vinegar; let sit 5 minutes to gently pickle.
Whisk in the Dijon, honey, and chopped rosemary. Slowly drizzle in the olive oil, whisking until emulsified. Season with 1/4 teaspoon kosher salt and several grinds of black pepper.
In a large bowl, combine the radicchio, arugula, and shaved fennel. Add about two-thirds of the vinaigrette and toss to coat; taste and season with a pinch more salt if needed.
Fold in the pear slices gently so they don’t break. Transfer to a platter or individual plates.
Scatter the blue cheese, smoked almonds, and a few fennel fronds over the top. Drizzle with the remaining vinaigrette and serve alongside the ribeye.