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