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Side Dish

Ravishing raddicchio salad

Andy Powning

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1 head butter lettuce (lots of blanch is best)
1 small head raddicchio
1 clove garlic
2 medium-sized beets, oven roasted, cooled, peeled and sliced
(cook in 350-degree oven for 45 minutes or until soft when pierced with fork)
toasted pecans (you decide the quantity)
1 comise pear (ripe)
2-4 ounces Gorgonzola cheese
3 tablespoons balsamic vinegar or to taste
1/4 cup olive or nut oil of your choice (Andy reccomends pistachio oil)
1/2 lemon


Tear lettuce into 3-inch pieces. Slice raddicchio very thinly. Rub your favorite large wooden salad bowl with garlic. Add greens, beets, pecans. Peel, halve, core and thinly slice the pear and add to bowl. In small bowl, combine oil, vinegar, lemon juice and salt and pepper to taste. Add some Dijon mustard if you would like. Mix well. Add vinaigrette to salad. Toss. Top with Gorgonzola cheese. Sit back and let the compliments flow.

Serves 4.

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