Roasted Pears Over Radicchio With Ricotta Salata And Sherry Vinaigrette Recipes
RADICCHIO, PEAR AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
- For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.
Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams
ROASTED PEARS OVER RADICCHIO WITH RICOTTA SALATA AND SHERRY VINAIGRETTE
Serve this salad to make any meal a special occasion. The unique mixture of fresh flavors will delight your guests.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Sherry Vinaigrette: Combine vinegar, mustard, sea salt, pepper with Stevia Extract In The Raw. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.
- Roasted Pears And Ricotta Salata: Preheat oven to 450 degrees F and place rack in middle position in oven.
- Toss the cut pears in the olive oil, sea salt and pepper.
- Carefully remove preheated sheet pan or saute pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.
- Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
- Place pears and cheese on radicchio and serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 29.4 g, Cholesterol 18.9 mg, Fat 24 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 423.1 mg, Sugar 17.6 g
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