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Grilled California Bartlett Pear and Radicchio Salad with Candied Red Onions and Champagne Vinaigrette
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poire-grillee-radicchio-oignons-rouges-confits-vinaigrette-champagne-5980.jpg
PT45M
PT00M
PT1H45M
Prepare the onions one hour in advanceTo prepare the candied red onions, slice the onions into rings and place in a medium-sized bowl. Bring the sugar, vinegar and water to a boil and then pour it directly over the sliced onions. Immediately cover the bowl tightly with plastic wrap and set aside. Leave covered for one hour. Once candied, the onions can be kept in the refrigerator for up to one week.Prepare the California pears and radicchio one hour in advancePreheat the barbecue or indoor grill to medium. Cut the radicchio into quarters and then toss lightly in olive oil, salt and pepper. Slice each pear lengthwise into six slices (cut through the core). Grill the pears and radicchio just until tender, about two minutes per side. Remove the pears and radicchio from the grill and season the pears lightly with salt. Keep the pears and radicchio separate.Both the pears and radicchio can be prepared in advance and left at room temperature for up to an hour, or refrigerated overnight.DressingWhisk together the olive oil, champagne vinegar, thyme and honey and season with salt and pepper to taste.Assembly and PresentationRemove the core from the radicchio. Chop radicchio into strips. Place the strips of radicchio into the salad bowl. Peel the leaves off the endive and add them to the radicchio in the salad bowl. Cut the cooked pear slices in half. Be sure to cut around the core. Toss the pears together with the radicchio, endive, half the candied onions and the vinaigrette. Divide the salad evenly into four portions and garnish with remaining onions and shaved Asiago cheese.
4
Poires de la Californie
0
0
0
0
candied red onions
1/2 lb (225 g) small red onion cut into rings
1/2 cup (125 mL) sugar
1/2 cup (125 mL) red wine vinegar
1/2 cup (125 mL) water
Dressing:
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) champagne vinegar
3 fresh thyme leaves (whole) if whole leaves are not available, 1/8 teaspoon (1 ml) of dried thyme may be substituted
2 Tbsp. (30 mL) honey
Garnish
1 head radicchio
2 Tbsp. (30 mL) extra virgin olive oil
Salt and pepper to taste
2 ripe but firm california bartlett pear
2 heads belgian endive
1/2 cup (125 mL) shaved asiago cheese
fall dressing
1/2 cup (125 mL) extra virgin olive oil
1/4 cup (60 mL) wine vinegar
2 Tbsp. (30 mL) maple syrup
1/8 tsp. (1/2 mL) ground cloves
Salt and pepper to taste
Grilled California Bartlett Pear and Radicchio Salad with Candied Red Onions and Champagne Vinaigrette
4
servings
0:45
Preparation
0:00
COOKING
1:45
TOTAL TIME
Ingredients
-
candied red onions
-
1/2 lb
(225 g)small red onion cut into rings
-
1/2 cup
(125 mL)sugar
-
1/2 cup
(125 mL)red wine vinegar
-
1/2 cup
(125 mL)water
-
Dressing:
-
1/2 cup
(125 mL)olive oil
-
1/4 cup
(60 mL)champagne vinegar
-
3
fresh thyme leaves (whole) if whole leaves are not available, 1/8 teaspoon (1 ml) of dried thyme may be substituted
-
2 Tbsp.
(30 mL)honey
-
Garnish
-
1
head radicchio
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
Salt and pepper to taste
-
2
ripe but firm california bartlett pear
-
2
heads belgian endive
-
1/2 cup
(125 mL)shaved asiago cheese
-
fall dressing
-
1/2 cup
(125 mL)extra virgin olive oil
-
1/4 cup
(60 mL)wine vinegar
-
2 Tbsp.
(30 mL)maple syrup
-
1/8 tsp.
(1/2 mL)ground cloves
-
Salt and pepper to taste
Preparation
Prepare the onions one hour in advance
To prepare the candied red onions, slice the onions into rings and place in a medium-sized bowl. Bring the sugar, vinegar and water to a boil and then pour it directly over the sliced onions. Immediately cover the bowl tightly with plastic wrap and set aside. Leave covered for one hour. Once candied, the onions can be kept in the refrigerator for up to one week.
Prepare the California pears and radicchio one hour in advance
Preheat the barbecue or indoor grill to medium. Cut the radicchio into quarters and then toss lightly in olive oil, salt and pepper. Slice each pear lengthwise into six slices (cut through the core). Grill the pears and radicchio just until tender, about two minutes per side. Remove the pears and radicchio from the grill and season the pears lightly with salt. Keep the pears and radicchio separate.
Both the pears and radicchio can be prepared in advance and left at room temperature for up to an hour, or refrigerated overnight.
Dressing
Whisk together the olive oil, champagne vinegar, thyme and honey and season with salt and pepper to taste.
Assembly and Presentation
Remove the core from the radicchio. Chop radicchio into strips. Place the strips of radicchio into the salad bowl. Peel the leaves off the endive and add them to the radicchio in the salad bowl. Cut the cooked pear slices in half. Be sure to cut around the core. Toss the pears together with the radicchio, endive, half the candied onions and the vinaigrette. Divide the salad evenly into four portions and garnish with remaining onions and shaved Asiago cheese.
Source :
Poires de la Californie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
