The sweet, crunchy nuts sprinkled on this salad give it top-notch taste. The nuts are great on their own--make a double batch, and give some as a gift.
1/3 cup sugar
2/3 cup chopped walnuts, toasted
1/2 teaspoon kosher salt, divided
2 tablespoons white balsamic vinegar
1 1/2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 teaspoon freshly ground black pepper
How to Make It
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
Wine note: I favor a crisp white with almost any green salad, and Candied Walnut, Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuvée Tradition ($16) has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck
Fantastic salad. My teenager who normally won't touch salads couldn't resist the candied walnuts and pears. I saved time by using a bag mix of salad that was butter leaf and radicchio. Will definitely make again and I would definitely serve this for guests. I might try candied pecans....
The amount of sugar (caramel) was too much for the walnut. The problem was most likely that I poured out the walnut on the baking sheet with all the caramelized sugar. Perhaps, I should have used a slotted spoon
Made this for a Chrismas Eve get together and it was a big hit. I used a combination of baby greens and arugula and added some feta cheese. Also, the candied walnuts can stand on their own - they are delicious.
The only reason I didn't give this 5 stars is because I changed the recipe a bit - Used all baby spinach (think raddichio is way too bitter) and added crumbled gorgonzola. Excellent! Will definitely make again soon!
Perfect in flavor, texture and presentation. Made this for Thanksgiving this year and I couldn't have been more delighted. Crisp, crunchy and delicious. I followed the recipe as written, except I added one more chilled pear. Only problem, we couldn't eat it all and it was too wilted to eat on Friday. Definitely will keep it on my holiday and special occasion recipe list.
Lovely salad. The only change I made was picking up a "bag o' salad" of already prepped Boston & radicchio. I didn't miss the romaine at all. Loved the dressing as is. I like the idea of fruit in a winter salad.
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