Salad of Radicchio, Pear, Chestnuts and Gorgonzola by Gennaro Contaldo
The bitter-tasting radicchio goes really well with the sweet pears and, to give the salad a bit of
body, I have added some chestnuts and dolcelatte cheese. Leave these out, if you prefer, and
simply enjoy the radicchio and pears. Serves 4
Ingredients:
2 pears, cored and cut into thin slices, then placed
in lemon juice to avoid discoloration
2 heads of radicchio, leaves removed
200 g peeled roasted chestnuts, cut into quarters
120 g Gorgonzola cheese, cut into cubes
a few chopped chive stalks to garnish
For the dressing
1 shallot, finely chopped
1 teaspoon English mustard
2 tablespoons cider vinegar
120 ml extra-virgin olive oil
salt and freshly ground black pepper
Make the dressing by mixing all the ingredients together.
Place the rest of the ingredients except the chives in a large bowl. Pour over the dressing
and toss well. Garnish with the chives.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster