Radicchio and Arugula Salad

Radicchio and Arugula Salad

This Radicchio and Arugula Salad is the perfect complement to any winter supper. These bitter greens are the perfect match for sweet pears. The whole grain dijon vinaigrette adds a little kick and the salad is finished off with some shaved Parmesan, toasted croutons, and earthy toasted walnuts.

Winter produce is here and I find myself challenged with coming up with new and interesting recipes. Radicchio can be a bit intimidating, but when you pair it with another bright and flavorful green, it is amazing. It adds a beautiful color and texture to your salad and makes it a showstopper. You can find more great salad recipes here and here!


For the Salad:

1 head of radicchio

1 box of arugula

2 pears

1/2 cup of shaved Parmesan

1/2 cup of walnuts

4 slices of french bread

1 tablespoon Herbs of Provence

2 tablespoons of extra virgin olive oil

Salt and pepper

For the vinaigrette:

1/2 cup olive oil

1/2 cup lemon juice

3 tablespoons whole grain dijon mustard

1 tablespoon maple syrup

1 shallot, minced


For the salad:

Wash and dry the arugula.

Core and chop the radicchio.

Toast the walnuts until they are fragrant.

Cube the french bread and toss it in olive oil and Herbs of Provence.

Toast the croutons until they are golden and crisp.

Slice the pears.

Arragnge the arugula and radicchio on your serving dish.

Arrange the pears on top of your salad.

Top the salad with Parmesan, croutons, and walnuts.

Serve with the dressing on the side.

For the vinaigrette:

In a bowl, whisk together the olive oil and lemon juice.

Pour in the dijon mustard and the maple syrup.

Add the shallot and whisk until dressing is well combined.