This salad teamed up with cranberry pumpkin rolls, honey-baked ham and a desert of old-fashioned parkin to create a perfect picnic in the country.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Radicchio Pear Salad with Blood Oranges



2 ripe pears (Anjou, William, or Bosc) cored and cut into ½” slices

1 tbsp lemon juice

1 small head radicchio, torn into small pieces

1 small head butter lettuce, torn into small pieces

1 blood orange, peeled, pith removed, separated into segments

50 g or ½ c walnut pieces, toasted

50 g or 1/3 c dried cranberries

35 g or ¼ c crumbled Roquefort or Gorgonzola cheese

For the dressing

6 tbsp olive oil

2 tbsp white wine vinegar

2 tsp dijon mustard

freshly ground black pepper

fleur de sel


1  Place pear slices in a shallow bowl and gently toss with lemon juice.

2  Just before serving, using a slotted spoon, remove the pears from the lemon juice and add the juice to a  small bowl with the rest of the dressing ingredients; whisk together.

3  In a large bowl, combine radicchio and butter lettuce and toss with enough dressing to lightly coat the leaves. Transfer to a shallow serving bowl or individual plates. Sprinkle with walnuts, cranberries, orange segments, pear slices and cheese. Drizzle with remaining dressing.

  • Author: Helen Kain