Radicchio Salad With Walnuts and Pears

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by David Tanis from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 5 minutes
• 🍳 Cook time: 15 minutes
• ⏱️ Total time: 20 minutes
• 🍽️ Servings: 4 to 6

§Ingredients

FOR THE WALNUTS:

• 2 tablespoons salted butter
• 2 tablespoons light brown sugar
• 1 ½ cups walnut halves
• Salt
• Ground cayenne

FOR THE DRESSING:

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

FOR THE SALAD:

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

§Directions

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. 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. 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. 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.

§Additional Resources

The original recipe at cooking.nytimes.com

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