Radicchio Salad with Blood Orange Vinaigrette, Pears, Blackberries, and Manchego Recipe

Introduction

This vibrant radicchio salad combines the slightly bitter crunch of radicchio with sweet pears, juicy blackberries, and creamy manchego cheese. Tossed in a bright blood orange vinaigrette, it offers a fresh and flavorful dish perfect for any season.

Ingredients

• ¾ pound radicchio (2 heads, soaked)
• 1 pear (quartered and thinly sliced)
• 1 cup blackberries
• 2 ½ ounces manchego cheese (shaved)
• 1 small blood orange (juiced, about ¼ cup) or use orange juice
• ¼ cup olive oil
• 1 ½ tablespoons stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt

Instructions

1. Step 1: In a large bowl, add cold water and ice. Cut the radicchio into quarters and remove the core. Cut each quarter in half again.
2. Step 2: Add the radicchio pieces to the ice water. Using your hands, separate the leaves and gently squeeze them to help release bitterness. Let it soak for at least 15 minutes, ensuring the leaves are fully submerged.
3. Step 3: Drain the radicchio and dry the leaves thoroughly using a salad spinner or kitchen towel. You can prepare and store the dried leaves in a ziplock bag for up to 4–5 days.
4. Step 4: For the vinaigrette, combine the blood orange juice (or orange juice), stone ground mustard, kosher salt, honey, and olive oil in a jar. Close the lid and shake well until the dressing is fully emulsified.
5. Step 5: Toss the dried radicchio leaves with the dressing. Taste and adjust seasoning with additional salt if needed. Massage the dressing into the leaves for extra flavor.
6. Step 6: Add the thinly sliced pears, blackberries, and shaved manchego cheese to the salad. Gently toss to combine, then transfer to a serving platter and serve immediately.

Tips & Variations

• Soaking and squeezing the radicchio leaves helps mellow their natural bitterness and improves texture.
• You can substitute manchego with Parmesan or aged goat cheese for a different flavor profile.
• Try adding toasted nuts, like walnuts or pecans, for extra crunch and richness.
• If blood oranges aren’t available, fresh navel orange juice works well as a substitute in the vinaigrette.

Storage

Store any leftover salad components separately in airtight containers. The dressed radicchio salad is best enjoyed fresh but can be refrigerated for up to 1 day. Keep the dressing and fruit separate until just before serving to maintain freshness. Re-toss gently before serving if refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can wash and dry the radicchio leaves up to 4–5 days in advance and keep them refrigerated in a sealed bag. However, dress the salad and add fruit just before serving for the best texture and flavor.

What if I don’t have blood oranges?

Fresh regular orange juice is a perfect substitute, providing a similar citrus brightness to the vinaigrette.

Radicchio Salad with Blood Orange Vinaigrette, Pears, Blackberries, and Manchego Recipe

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★★★★★

4.8 from 123 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Radicchio Salad combines the slightly bitter crunch of radicchio with sweet pears, juicy blackberries, and tangy manchego cheese, all brought together by a zesty blood orange vinaigrette. It’s a refreshing, colorful salad perfect for a light lunch or an elegant starter.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• ¾ pound radicchio (2 heads, soaked)
• 1 pear (quartered and thinly sliced)
• 1 cup blackberries
• 2 ½ ounces manchego cheese (shaved)

Blood Orange Vinaigrette

• 1 small blood orange (juiced, about ¼ cup) or use orange juice
• ¼ cup olive oil
• 1 ½ tablespoon stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt

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Instructions

1. Prepare Radicchio: Fill a large bowl with cold water and ice. Cut the radicchio into quarters and remove the core, then cut each quarter in half. Add these radicchio pieces to the ice water. Using your hands, separate the leaves and gently squeeze them to release bitterness. Let the radicchio soak fully submerged in the ice water for at least 15 minutes to mellow its flavor.
2. Dry Radicchio: Drain the radicchio and dry it thoroughly using a salad spinner or by patting it with a kitchen towel. The radicchio can be prepared ahead and stored in a ziplock bag for up to 4-5 days after drying.
3. Make Blood Orange Vinaigrette: In a jar, combine the blood orange juice (or orange juice), stone ground mustard, kosher salt, honey, and olive oil. Seal the jar and shake vigorously until all ingredients are well combined and emulsified.
4. Assemble the Salad: Toss the dried radicchio leaves with the blood orange vinaigrette, massaging the dressing into the leaves for full flavor absorption. Adjust salt to taste. Add the pear slices, blackberries, and shaved manchego cheese to the salad. Lightly toss everything together, then transfer to a serving platter and serve immediately.

Notes

• Soaking radicchio in ice water reduces its bitterness, making it more palatable.
• The dressing can be adjusted by swapping blood orange juice for regular orange juice if blood oranges are unavailable.
• Dry radicchio well to ensure the dressing adheres properly and the salad isn’t watery.
• This salad is best served fresh but radicchio can be prepped and stored for several days ahead.
• Optional additions include toasted nuts for extra crunch or a sprinkle of freshly ground black pepper for heat.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Keywords: radicchio salad, blood orange vinaigrette, pear salad, blackberry salad, manchego salad, Italian salad, vegetarian salad