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.

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Amelia By Amelia
Radicchio Salad with Fennel and Pear — A Bright Thanksgiving Side
Prep Time 15 mins
Cook Time 5 mins
Servings 6 servings
Recipe note: cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.

Ingredients

Step-by-Step Method

1

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.

2

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.

3

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.

4

Prep the Pear

Slice the pears thinly and toss them immediately with a small squeeze of extra lemon juice to prevent browning.

5

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.

6

Finish and Serve

Scatter the toasted walnuts and shaved Parmesan over the top. Serve immediately while the leaves are crisp and fresh.

Healthy