Radicchio Salad with Fennel and Pear — A Bright Thanksgiving Side
This radicchio salad with fennel and pear is the crisp, bright side dish your Thanksgiving table has been missing. It comes together quickly, looks beautiful, and cuts right through all that holiday richness.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Soak the Radicchio
Place the torn radicchio leaves in a large bowl of cold water and let them soak for 10 minutes. This mellows the bitterness. Drain well and spin or pat dry thoroughly.
Toast the Walnuts
Set a small dry skillet over medium heat. Add the walnuts and toast for 3 to 4 minutes, stirring often, until they are fragrant and just starting to colour. Tip them onto a plate and let them cool.
Make the Dressing
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
Prep the Pear
Slice the pears thinly and toss them immediately with a small squeeze of extra lemon juice to prevent browning.
Assemble the Salad
In a large wide bowl, combine the dried radicchio leaves, sliced fennel, and sliced pear. Drizzle the dressing over the top and toss gently to coat everything evenly.
Finish and Serve
Scatter the toasted walnuts and shaved Parmesan over the top. Serve immediately while the leaves are crisp and fresh.
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