Lunch / Dinner
Balsamic Roasted Radicchio with pears
Radicchio isn’t green, but here it’s used like other greens. Somewhat bitter when raw, it’s tamed when roasted and pairs nicely with balsamic vinegar and pears. The radicchio in this recipe takes center stage and is a meal in itself, but works wonderfully with steak as a hearty side dish.
Radicchio [rah-DEE-kee-oh] is typically used as a color and flavor accent in lettuce blends like spring mix. A member of the chicory family, it’s known for its crunchy texture and sharp, slightly bitter taste. And, like other chicories, it can be eaten raw, roasted, sautéed, or grilled.
Ingredients
Test Kitchen Tip
When selecting radicchio, look for compact heads with creamy white veins and no brown spots. It will stay crisp for up to a week in a plastic bag in the fridge. Pull off leaves as needed and wash them in cold water, then dry thoroughly.
Instructions
Preheat oven to 400°. Coat two baking sheets with nonstick spray.
Whisk together vinegar, oil, thyme, Dijon, and pepper flakes; season vinaigrette with salt.
Gently toss radicchio with vinaigrette; marinate 1–2 minutes. Transfer radicchio, cut sides down, to a prepared baking sheet. Arrange pear wedges, cut sides down, on second prepared baking sheet.
Roast radicchio and pears for 5 minutes; flip onto other cut sides and continue roasting until radicchio begins to brown and pears are fork-tender, 5–7 minutes more.
Divide radicchio and pears among plates; top with cheese and walnuts, then sprinkle with sea salt.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 300
% Daily Value*
Total Fat 22g 33%
Saturated Fat 5g 25%
Cholesterol 13mg 4%
Sodium 263mg 10%
Carbs 22g 7%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.