Radicchio Salad with Pecans

This simple, yet elegant radicchio salad is the perfect recipe to make when you're looking for an easy appetizer or side.

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The Perfect Salad in Less Than 30 Minutes

This radicchio salad recipe is a must-try for many reasons. Its simple ingredients create a balanced, elegant flavor, while the homemade maple vinaigrette is versatile enough for any dish. With straightforward instructions, you can whip it up in under 30 minutes. Plus, the vibrant radicchio and candied pecans from Santé Nuts blend perfectly, making it a salad you won't be able to resist!

What is Radicchio?

Radicchio, a stunning red vegetable from the chicory family, includes other leafy veggies like Belgian endive and escarole. Known for its slightly bitter flavor, radicchio is heartier and earthier than lettuce. It’s available year-round but peaks in late fall to early spring, often featured in seasonal recipes. While it can be eaten raw, cooking it helps mellow the bitterness. Radicchio is recognized for its vibrant red leaves and white veins, with varieties like the elongated Treviso and round heads, though it's often confused with purple or Napa cabbage. To balance its bitterness, pair radicchio with sweeter greens or cook it down.

Removing the Bitterness from the Radicchio

To reduce radicchio's bitterness without cooking, soak it in ice water for 20-30 minutes. You can soak it whole or cut it into shreds; cutting increases the leaching of bitter compounds due to their water solubility. For a milder taste, soak for at least half an hour, but you can extend the soak to two hours for even less bitterness, depending on your preference.

Preparing Radicchio

Once the radicchio has soaked, start making the salad by ensuring it's fully dry using a salad spinner or paper towels. If you haven't cut it yet, here's how:

1. Remove any wilted outer leaves.
2. Cut the radicchio in half lengthwise down the stem and remove the stem.
3. Slice each half into quarters.

You can adjust the size to your preference; keeping the leaves larger can enhance the presentation. There's no "right" way to cut radicchio!o.

Pairing the Radicchio with a Leafy Green

To temper radicchio's bitterness, pair it with a sweet green. Here are some options:

• Arugula: Its peppery flavor can be too bitter for this salad.
• Spinach: Raw spinach has a mild, slightly sweet taste, making it refreshing.
• Lettuce: Avoid iceberg or romaine; instead, use butter lettuce for its silky texture and hint of sweetness.
• Kale: While many types are available, baby kale has a tender texture and slightly sweet flavor, making it a great choice.

These leafy greens balance the radicchio and complement the sweet maple vinaigrette. I prefer using baby kale for its tender texture and subtle sweetness.

Building the Radicchio Salad

This salad is all about layering flavors. The base features radicchio and baby kale, complemented by a cup of quinoa, which adds texture without weighing down the vegetables.

Next, I use Bartlett pears for their sweetness and soft texture, enhancing the salad's flavors. They require no preparation other than slicing and are typically available year-round, peaking in late winter to early spring.

I love adding cheese to salads, and for this recipe, goat cheese is perfect. Its mild, earthy, and slightly tangy flavor elevates the dish, complementing the quinoa and pears beautifully.

The Pecans

No radicchio salad is complete without pecans! I love using Santé Nuts, a family-owned company that hand roasts and seasons their nuts in various flavors. For this salad, I paired their award-winning Candied Pecans, whose sweetness and crunch balance the radicchio's intensity. They complement the quinoa, pears, and goat cheese beautifully, adding the final layer to the dish.

You can also try other options from Santé Nuts, like Sweet & Spicy Pecans or the Bourbon Pecans. And to make it even better, use the code 'BOTTOMLESSPIT' for 15% off your order from their website!

How to Make the Maple Vinaigrette

The final touch for our radicchio salad is the homemade vinaigrette! This simple four-ingredient dressing beats any store-bought version and takes less than five minutes to prepare.

Start by adding ¼ cup of olive oil to a mason jar. Then, add 3 tablespoons of maple syrup, 2 teaspoons of Dijon mustard, and 2 teaspoons of red wine vinegar. The maple syrup provides sweetness, while the mustard adds tang and balances flavors, enhancing the goat cheese notes. Red wine vinegar adds necessary acidity; you can substitute it with white vinegar or white balsamic if needed. Finish with a sprinkle of salt and pepper. This recipe yields enough to dress the salad, but you can store any leftovers in an airtight container for up to seven days.

Additional Toppings

This radicchio salad is a perfect light lunch that can easily be turned into a heartier dinner. To enhance its filling qualities, add more pears or quinoa—cooking the quinoa in broth boosts flavor and nutrients.

Here are some topping ideas:

• Grilled Chicken: A great protein choice that pairs well with pears and pecans, adding a charred flavor that complements the radicchio.
• Squash: For a fall twist, add Delicata squash, which has a sweet, brown-butter flavor and edible skin that pairs beautifully with the vinaigrette and candied pecans.
• Fennel: In winter, fennel bulb shavings offer a mild, licorice-like flavor that sweetens when cooked, making it a lovely addition.

These toppings help transform the salad for any season, making it a versatile year-round recipe!