Tuesday, July 17, 2012

Pear and radicchio - a salad of contrasts

Radicchio - nature's art

Summer calls for cool meals.  This week I was in the mood for something sweet paired with contrasting sharpness.  How about pear with radicchio?

A salad of contrasts

Growing up in an Italian family, radicchio was a common ingredient to our salads.  As kids we often complained about its bitter flavor.  Now that my pallet has matured, I love the colorful and bitter leaf.  Not only is this wine-red leaf an antioxidant, it is also an excellent source of vitamin K, which is important for bone health.

A perfect pair


1 head of baby romaine
1/2 head of radicchio
1 pear
feta cheese (to taste)
1 tbsp dried cranberries (or raisins)
1 tbsp sunflower seeds


Layer the ingredients in a shallow salad bowl, in the order listed.  Add your favorite dressing.  I chose to drizzle with California organic olive oil and balsamic vinegar.

Organic olive oil from Oils of Paicines

This recipe makes for a wonderfully refreshing salad of contrasts.  The pear and dried cranberries provide the sweet, while the radicchio and feta add sharpness.

Oh yum!

What do you think?  Are you ready to try it?

You may enjoy my other recipes.


Ohio Agricultural Research and Development Center (2007). Chow Line: Bored with lettuce? Be bold with greens. Retrieved from: http://oardc.osu.edu/4212/OARDC-Site-of-Tree-Climbing-Event.htm

Harvard School of Public Health (n.d.). The Nutrition Source: Vitamin K. Retrieved from: http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamin-k/index.html

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