chopped_salad_with_radicchio_pear_bacon_and_walnuts
Table of Contents
Chopped salad with radicchio, pear, bacon and walnuts
Ingredients
For the salad
- 5 slices bacon, cut into 1-inch pieces
- 1 small head radicchio (about 5 ounces), chopped
- 4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups)
- 2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped
- 1/2 small red onion (about 3 ounces), chopped
- 1/4 cup coarsely chopped fresh flat-leaf parsley leaves and tender stems
- 1/4 cup (about 1 ounce) toasted walnut pieces, plus more for serving (see NOTE)
- 1/4 cup (about 1 ounce) dried cherries, plus more for serving
For the dressing
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- Finely grated zest and juice of 1 orange (about 3 tablespoons of juice)
- 1 tablespoon maple syrup, plus more to taste
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon fine sea or table salt, plus more to taste
Procedure
For the salad
- Cook the bacon
- In a large bowl, toss together half of the bacon, the radicchio, Brussels sprouts, pears, onion, parsley, walnuts and cherries.
- Pour the dressing over the salad and toss again.
- Sprinkle the rest of the bacon over the salad and top with more walnuts and dried cherries, if desired.
For the dressing
- Whisk together the oil, vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined
chopped_salad_with_radicchio_pear_bacon_and_walnuts.txt · Last modified: (external edit)