Radicchio and Asian Pear Salad

By American Vinegar Works

Radicchio and Asian pear salad topped with bacon in a blue-rimmed white bowl on a dark surface

AVW Radicchio and Asian Pear Salad

This salad plays with contrasting flavors (bitter from radicchio, sweet from pear, and salty/smoky from bacon), as well as a fun mix of textures.

I’m a big fan of radicchio but recognize that its naturally bitter flavor can sometime lead to a love/hate reaction. I’m including a trick on how to prepare the radicchio for a salad that removes some of the bitterness and is a great way to enjoy radicchio yourself or to introduce it to someone new.

A trick to follow: After shredding the radicchio let it sit in cold water (you can add ice cubes) for about 15 minutes. I don’t know the science behind it… but allowing the cut radicchio to soak like this significantly decreases its bitterness. You will still know it is radicchio but it will not be as aggressive and I have found that this method seems to be preferred for salads for radicchio lovers and novices alike. The cold soaking also firms up the leaves and makes for a crunchier salad. Just remember to really drain it after and, if you have one, put it through a salad spinner so that the excess water does not dilute your salad dressing.


This recipe features our Extra Virgin Olive Oil and California Junmai Rice Wine Vinegar, opens in a new tab.


Which vinegar to use, and why

Bitter leaves and sweet pear need a vinegar that sits between them. Quince chardonnay is honeyed and does exactly that. We use Quince & Chardonnay Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Dress it just before serving. Once the leaves are coated they soften quickly, so make the dressing ahead and combine at the table.

What to cook next

Try Fennel & Apple Salad, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

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Radicchio and Asian Pear Salad

American Vinegar Works

Servings

2–4 People

Prep Time

20 minutes

Cook Time

12 minutes

Cuisine

Modern American

Category

Salad

This vibrant salad is a masterclass in flavor and texture contrast. It balances the natural bitterness of radicchio with the crisp sweetness of Asian pear and the smoky saltiness of thick-cut bacon (or elegant prosciutto). By using a specific cold-soaking technique, the radicchio’s bitterness is tamed, making this a perfect dish for both radicchio aficionados and those new to the bitter green.

Radicchio and Asian Pear Salad

Ingredients

  • 1 head of radicchio
  • 1 Asian pear
  • 3 tablespoons AVW California Rice Wine Vinegar
  • 3 tablespoons of AVW Extra Virgin Olive Oil
  • 1/4 teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon of raw honey
  • ¼ teaspoon Dijon mustard
  • Optional: 5 slices of thick cut bacon OR 4 slices of thin sliced prosciutto

Directions

    Steps for Bacon (Optional)

    1. Preheat oven to 400 degrees if using bacon

    2. Line a baking sheet with parchment paper

    3. Place bacon on sheet and cook for about 12 minutes (Depending on your oven and how you like the bacon)

    4. Once done remove bacon onto a paper towel to cool and pad out the oil

    5. Slice bacon into ¼ inch strips to then mix into the salad when ready

    6. NOTE: Instead of bacon Rich recommends thin prosciutto simply torn onto the salad. This is a much easier and, possibly, more elegant option to keep in mind.  But then again—um, bacon…

    Steps For Salad

    1. Gather ingredients and remove any wilted leaves from the outside of your radicchio. Note that radicchio often appears small but fills out once you actually chop it

    2. Remove and toss the small lower core of the radicchio and shred the rest (think coleslaw-type cutting)

    3. Optional: Soak and then drain the radicchio as indicated above

    4. Peel and cut the Asian pear into thin half moon slices.  Using Asian pears adds a wonderful texture to the salad

    5. In a small bowl mix vinegar, mustard (helps emulsify), honey, salt, and black pepper.  Mix well until honey blends into.  Whisk in olive oil to emulsify

    6. Blend all salad ingredients and dressing together and serve.

    7. Note:  I enjoy adding even more black pepper with this salad.  I am not sure if it the pear or what but I think that what would normally be too much black pepper feels right and interesting with this salad.  I would suggest you start only with the amount in the recipe and then experiment with a small amount of the salad to see if you might enjoy “too much” black pepper as well.
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