We are at that time of year when you’ll be seeing radicchio salads popping up all over the place. But I want to add one to the pile! Consider this my entrance into the radicchio race.
One thing I have noticed this season, though, is that the radicchio seems much more bitter than usual. My working theory is that the particularly hot, dry summer might have stressed the plants as they were growing, increasing the amount of their bitter compound they released. But I’d love to hear from anyone who knows a little more about growing and gardening than I do!
I love radicchio’s bitterness, but I’ve had a few this year that have been verging on too much. The trick is to give it something sweet to balance things out. Here, that comes in two forms: firm, juicy pear and candied walnuts, which I cook with butter, thyme and a little salt. The walnuts are worth making from scratch. They take only a few minutes and bring a lovely crunch, with the thyme adding a floral edge to all that sweetness.
The dressing is sharp and punchy, with sherry vinegar, Dijon mustard and finely sliced shallot. I like to let the shallot sit in the dressing for 15 minutes before using it (essential!!), which takes away some of its raw bite. Torn buffalo mozzarella brings a little creaminess, too, softening the sharper flavours.
This radicchio salad is lovely on its own for lunch, but this alongside some kind of creamy pasta – YES. A wonderful combination.
RADICCHIO, PEAR & CANDIED WALNUT SALAD
Radicchio is a funny one. Its bitterness is exactly what makes it so good – but it does need balancing. Here I do that with pear, candied walnuts and a ball of creamy mozzarella. What a combination!
Ingredients
- 60 g walnut halves
- 30 g caster sugar
- 10 g salted butter
- 2 sprigs thyme leaves picked
- 1 small-ish radicchio leaves separated
- 2 small firm pears thinly sliced
- 2 balls buffalo mozzarella drained
- salt & freshly ground black pepper
FOR THE DRESSING
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot sliced very finely into rounds
Instructions
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Start by making the dressing. Combine the olive oil, sherry vinegar, mustard, honey and a good pinch of salt and black pepper in a small bowl. Taste and adjust the seasoning, if needed. Add the sliced shallot and stir to combine. Allow to sit and macerate for 15 minutes.
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Meanwhile, we can make the candied walnuts. Combine the walnuts, caster sugar, butter, thyme and a pinch of salt in a small frying pan. Place over a low-medium heat and stir frequently for 4-5 minutes, or until the sugar turns from grainy to silky smooth, and is coating the nuts. Quickly pour them out onto a lined baking tray and use two forks to separate each one, so they don’t stick together. Keep your fingers away from them here. It’s molten sugar! Set them aside for 10 minutes, to let them harden.
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Toss the radicchio and pear with the shallot salad dressing. Arrange on a pretty serving dish and tear the mozzarella over top. Finish with the candied walnuts, a sprinkling of salt and a nice grind of black pepper.
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