Radicchio Salad with Pear Vinaigrette

This was me: in the grocery store, after watching a guy lick a pineapple. I was standing in the produce aisle with a head of radicchio in my hand and a far off look in my eye and then this barn-raised-moron picked up a pineapple and licked it. Actually I take it back. That’s offensive to anyone associate with a barn. This self centered flea brained nitwit licked a pineapple. The man standing next to me looked on in horror and I cracked a really dumb Harry Potter joke that may or may not have gone over like a lead balloon before reporting his barbaric behavior. I was taught that snitches get stitches but this went beyond the pale.

In my imaginings, where my recipes come from, I was going to use pineapple but as previously stated, there was a clear omen that this ingredient was not in the cards. What if this cad licked all the pineapples? I used pears instead and am glad that did. Pineapple? Riddikulus!

And clearly J.K. Rowling deserves some credit here.

This will serve four as a main dish.

Radicchio Salad with Pear Vinaigrette

The will serve four as a main dinner easily
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Spanish
Keyword: butter lettuce, dijon, horseradish, Manchego, pears, raddichio, shallots, sweet coppa
Servings: 4
Calories: 516kcal



Salad Ingredients

  • half head butter lettuce
  • 1 head raddichio
  • 1 1/2 cups diced ham I used sweet coppa
  • 1 cup Manchego shaved
  • 2 pears peeled and chopped
  • 1 cucumber peeled and cut into half moons
  • 8 radishes washed and thinly sliced

Pear Vinaigrette Ingredients

  • 1 pear peeled and chopped
  • 1 tbsp Dijon mustard
  • 1/2 cup olive oil extra virgin
  • 1 shallot peeled and chopped
  • 1 tbsp fresh thyme leaves only
  • 1/4 cup white wine vinegar


  • Wash and dry lettuce and mix in bowl.
  • Peel the cucumber and slice in half. Slice further into half moons
  • Wash and thinly slice radishes
  • Dice ham
  • Peel and dice pears
  • shave cheese thinly
  • Throw pear, mustard, olive oil, shallot, thyme and vinegar into blender and blend for two minutes on high speed.
  • Toss into salad and serve immediately


Calories: 516kcal | Carbohydrates: 26g | Protein: 17g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 799mg | Potassium: 451mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6102IU | Vitamin C: 15mg | Calcium: 357mg | Iron: 2mg
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