The warm salad of radicchio, pears, and walnuts is a simple yet very elegant side dish, perfect when you want to serve something different from the usual vegetables.
The late red radicchio remains slightly crunchy, the pears soften and become sweet without falling apart, while the walnuts add that crunchy note that gives balance and completes the dish.
I preferred to use balsamic vinegar glaze which is just a bit sweeter than the more intense balsamic vinegar of Modena.
This side dish-appetizer is perfect for festive dinners, alongside roasted meats and cheeses, but it is so delicious and well-balanced that it is also great as an appetizer in a buffet: just serve it in small plates for an elegant taste that instantly creates a Christmas atmosphere. It is prepared in a few minutes and served directly warm, without stress.
It’s really simple, quick, and very, very tasty, definitely worth making again and again!
I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
Still on the TOPIC of side dish recipes here are more ideas just below:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 heads Treviso IGP radicchio, late variety
- 2 pears (ripe William or Bosc)
- 2.1 oz walnut kernels
- 1.4 oz raspadura (or Parmesan shaved with a peeler)
- 1 oz butter (or 2 tablespoons of extra virgin olive oil)
- 1 teaspoon acacia honey (you can also use a tablespoon even of wildflower)
- 2 tablespoons balsamic vinegar glaze
- to taste salt
- to taste pepper
Tools
- Salad Bowls
- Trays
Steps
Wash and pat dry the radicchio, then cut it into vertical strips.
Heat the pan with the chosen fat, butter or EVO oil.
Over medium heat, sauté the radicchio for 2–3 minutes, just enough to soften slightly without breaking apart.Season with salt only at the end, to avoid releasing water.
.Peel the pears, remove the core, and then cut them into not too thin wedges.
In another pan, melt a small piece of butter (or oil) and the honey.
Add the pears and lightly brown them on each side: it will take about 2–3 minutes.
Important: the slices of Kaiser or William pears, preferably, should be soft but not mushy!Now all that’s left is to compose the single plate by arranging the radicchio, pears, and walnut kernels. Also add the Parmesan flakes or the raspadura from Lodi and season with balsamic vinegar glaze and a pinch of black pepper.
Personally, I didn’t add any extra virgin olive oil, but if you prefer…
I liked it in a way that I can’t even tell you!!!!!!!!!
Bon appétit! Annalisa
Advice
If you want to add more flavor to the crunchy part, I recommend toasting the walnut kernels in a non-stick pan for a few minutes!
