What we’ve been craving lately is salad. We find that the bitter greens, or in this case, bitter “magentas” seem to counterbalance all the indulging that the holidays bring.
one 4-inch round radicchio ( size of a softball)
1 Asian pear, thinly sliced
1/4 cup red onion, very thinly sliced (soaked in water if sensitive, see notes)
1/4–1/2 cup toasted walnuts or pecans
1/4 cup thinly shaved pecorino cheese (or parmesan or manchego)
8–10 basil leaves, hand torn, or sub 1/4 cup flat-leaf parsley.
1/4–1/2 cup pomegranate seeds
1/4 cup olive oil
3 tablespoons red wine vinegar, champagne vinegar or sherry vinegar
1 teaspoon honey, maple syrup, or sugar
1/4 teaspoon salt
1/4 teaspoon pepper
optional: 1 tablespoon finely chopped shallot or chives, or 1 finely minced garlic clove
optional: 1-2 teaspoons orange zest
Whisk vinaigrette ingredients together in a small jar or bowl.
Place all salad ingredients in a large bowl, and toss with 2/3rds of the dressing (start conservative), then add more as needed – you may not need to add all- depending on the size of your raddicio.
Taste and adjust salt and pepper to taste.
Garnish with a few more pomegranate seeds, pecorino and nuts.
Salad is best served, within 15 minutes of being tossed, but leftovers keep surprisingly well. I find them totally fine (just a bit wilted) the next day as radicchio holds up pretty well.
If sensitive to onions, soak in cold salted water to remove bitterness for a minimum of 15 mins, or overnight.
If making ahead, layer the ingredients in a bowl. Cover and Refigerate. Toss with dressing right before serving.