Radicchio Salad with Pears, Blackberries, and Manchego in Blood Orange Vinaigrette Recipe

Introduction

This vibrant radicchio salad combines the bold bitterness of radicchio with sweet pears, juicy blackberries, and tangy manchego cheese. Finished with a bright blood orange vinaigrette, it’s a refreshing and elegant dish perfect for any season.

Ingredients

• ¾ pound radicchio (about 2 heads, soaked)
• 1 pear, quartered and thinly sliced
• 1 cup blackberries
• 2 ½ ounces manchego cheese, shaved
• 1 small blood orange, juiced (about ¼ cup) or orange juice
• ¼ cup olive oil
• 1 ½ tablespoons stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt

Instructions

1. Step 1: Fill a large bowl with cold water and ice. Cut the radicchio into quarters, remove the core, then cut each quarter in half again.
2. Step 2: Add the radicchio pieces to the ice water. Separate the leaves with your hands and gently squeeze them to reduce bitterness. Let soak for at least 15 minutes, ensuring all leaves are submerged.
3. Step 3: Drain and dry the radicchio thoroughly using a salad spinner or kitchen towel. You can prepare this step ahead and store the dried leaves in a ziplock bag for up to 4–5 days.
4. Step 4: In a jar, combine blood orange juice (or orange juice), mustard, kosher salt, honey, and olive oil. Close the lid and shake well until the dressing is emulsified.
5. Step 5: Toss the radicchio with the dressing, massaging it into the leaves to coat evenly. Taste and adjust salt if needed.
6. Step 6: Add the sliced pears, blackberries, and shaved manchego to the salad. Gently toss to combine, then transfer to a serving platter and serve immediately.

Tips & Variations

• To reduce bitterness, soaking radicchio in ice water is key—don’t skip this step.
• Substitute blood orange juice with fresh lemon or grapefruit juice for a different citrus twist.
• Add toasted walnuts or pecans for extra crunch and flavor contrast.
• For a vegan version, swap manchego with toasted almond slivers or vegan cheese.

Storage

Store leftover salad components separately to keep textures fresh. Keep dressed radicchio refrigerated and consume within 1 day for best flavor. The undressed radicchio leaves can be stored dry in a ziplock bag for up to 4–5 days. Leftover dressing keeps in the fridge for up to one week—shake before reusing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce instead of radicchio?

Yes, you can substitute radicchio with radish greens, red leaf lettuce, or arugula, but note the flavor will be milder and less bitter.

What can I do if I don’t have blood orange juice?

Regular orange juice works well as a substitute. You can also try fresh lemon or grapefruit juice for a different citrus profile.

Radicchio Salad with Pears, Blackberries, and Manchego in Blood Orange Vinaigrette Recipe

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★★★★★

4.9 from 147 reviews

This refreshing Radicchio Salad combines the slightly bitter crunch of radicchio with sweet pears, juicy blackberries, and tangy manchego cheese, all brought together with a vibrant blood orange vinaigrette. Perfect as a light lunch or a colorful side dish, this salad offers a delightful balance of flavors and textures.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• ¾ pound radicchio (about 2 heads, soaked)
• 1 pear, quartered and thinly sliced
• 1 cup blackberries
• 2 ½ ounces manchego cheese, shaved

For the Blood Orange Vinaigrette

• 1 small blood orange, juiced (about ¼ cup) or substitute with orange juice
• ¼ cup olive oil
• 1 ½ tablespoons stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt

Instructions

1. Prepare Radicchio: Cut radicchio into quarters and then remove the core by cutting off the bottom part of each quarter. Cut each quarter in half again to create smaller pieces.
2. Soak Radicchio: Place radicchio pieces into a large bowl filled with cold water and ice. Use your hands to separate the leaves and gently squeeze them to help release the bitterness. Let the radicchio soak fully submerged for at least 15 minutes.
3. Dry Radicchio: After soaking, drain the radicchio and use a salad spinner or a clean kitchen towel to dry the leaves thoroughly. This step can be done ahead and the dried radicchio stored in a ziplock bag for up to 4-5 days.
4. Make the Blood Orange Vinaigrette: In a jar with a lid, combine the blood orange juice (or orange juice), stone ground mustard, kosher salt, honey, and olive oil. Close the jar tightly and shake vigorously until the dressing is well emulsified.
5. Assemble the Salad: Place the dried radicchio in a large mixing bowl, add the vinaigrette, and toss gently. Massage the dressing into the leaves to ensure even coating and flavor. Taste and adjust salt seasoning as needed.
6. Add Fruit and Cheese: Add the thinly sliced pears, blackberries, and shaved manchego cheese to the salad. Lightly toss again to combine all ingredients without crushing the berries.
7. Serve: Transfer the salad to a serving platter and serve immediately for the best texture and flavor.

Notes

• Soaking radicchio in ice water reduces bitterness and crisps the leaves.
• The salad can be prepped ahead by drying and storing radicchio; dress and add fruit just before serving.
• Use fresh blood orange juice for the best flavor, but orange juice is a fine substitute.
• Manchego cheese adds a nutty, slightly salty flavor; other firm, tangy cheeses can be used if preferred.
• This salad is best served fresh as the blackberries can become mushy if left too long after tossing.

Keywords: radicchio salad, blood orange vinaigrette, pear salad, blackberry salad, fresh salad, vegetarian salad