Radicchio Salad With Walnuts and Pears

By David Tanis

Updated Nov. 4, 2024

Radicchio Salad With Walnuts and Pears
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(143)
Comments
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Chicories, with their slightly bitter flavor, serve as a pleasant seasonal alternative to tender greens in this autumnal salad. Use a single kind — ruby-red radicchio, Belgian endive, curly endive (frisée) or escarole, or stick with one kind. All come together for a satisfying salad, whose bitterness is offset by the sweetness of pears and candied walnuts.

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Ingredients

Yield:4 to 6 servings

    For the Walnuts

    • 2tablespoons salted butter
    • 2tablespoons light brown sugar
    • 1½cups walnut halves
    • Salt
    • Ground cayenne

    For the Dressing

    • 1tablespoon red wine vinegar
    • 1tablespoon balsamic vinegar
    • 1tablespoon lemon juice
    • 1tablespoon walnut oil
    • 1tablespoon extra-virgin olive oil
    • Salt and black pepper

    For the Salad

    • 1medium head radicchio, leaves torn into 1-inch strips
    • 1medium head chicory leaves, preferably Castelfranco, radicchio or Belgian endive, torn into 2-inch strips
    • 2firm, ripe pears, preferably Bartlett, Comice or D’Anjou
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Make the walnuts: Melt butter in a small skillet over medium heat. Stir in brown sugar and simmer until you have a dark caramel glaze, about 2 minutes.

  2. Step 2

    Add walnuts and stir to coat well. Cook until fragrant and crisp, another minute or two. Dump walnuts onto a sheet of parchment. Let cool, then break apart any nuts that are stuck together. Sprinkle with salt and a good dash of cayenne to taste. Set aside.

  3. Step 3

    While nuts cool, make dressing: Whisk together red wine vinegar, balsamic vinegar, lemon juice, walnut oil and olive oil. Season to taste with salt and pepper.

  4. Step 4

    Make the salad: Put radicchio and Castelfranco in a salad bowl. Sprinkle lightly with salt. Peel the pears, if you wish, and slice ¼-inch thick. Add to bowl along with dressing and toss well to coat. Top with a handful of candied walnuts. Serve immediately.

Ratings

5 out of 5
143 user ratings
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Comments

Robin

Um, not sure what this means? Use one kind or use a single kind? "Chicories, with their slightly bitter flavor, serve as a pleasant seasonal alternative to tender greens in this autumnal salad. Use a single kind — ruby-red radicchio, Belgian endive, curly endive (frisée) or escarole, or stick with one kind."

Mindy

Add blue cheese because why is it not in this recipe? And then—perfection!

Apple Pie

@Robin Looks like it’s just an editing error. Use a variety of greens, or one kind.

BB

The dressing was so off. Super watery and too acidic.

jordan

Did not have frisée that looked good so my wife added watercress instead and it was really good. Salad was not as bitter as anticipated .

JP

Delicious. I used radicchio, endive, and spinach (couldn't find anything else). I added Blue cheese sprinkled on top after tossing. It was fantastic. I didn't have walnut oil, but it was fine without. I imagine the walnut oil would make it even better. IMO the nuts are essential for texture and a bit of sweetness.

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