Radicchio Salad with Burrata

5 from 1 vote

There’s nothing quite like a salad that steals the show, and this winter chicory salad did exactly that at Friendsgiving. Bursting with bright, fresh flavors and a dreamy combination of textures, this is the kind of salad that makes everyone rethink what a salad can be.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Salad

2 heads little gem lettuce torn into pieces
2 heads winter chicories torn into pieces
1 persimmon thinly sliced
1 asian pear thinly sliced
4 ounces freshly grated parmesan cheese
8 ounces burrata torn into pieces

For the Vinaigrette

1 lemon juiced
3 tablespoon red wine vinegar
6 tablespoon olive oil
2 tablespoon shallot finely chopped
2 cloves garlic finely chopped
Kosher salt and freshly cracked black pepper to taste

For the Toasted Croutons

2 tablespoon unsalted butter
2 tbsp olive oil
1 cup sourdough bread cut into small cubes

Instructions

In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, and garlic. Season with kosher salt and freshly cracked black pepper to taste. Set aside.
In a large bowl, combine the little gem lettuce, winter chicories, persimmon, Asian pear, and Parmesan cheese. Season with a pinch of kosher salt, then drizzle 6 tablespoons of the vinaigrette over the salad.
Toss gently to coat the salad evenly. Taste and adjust with more vinaigrette, salt, or pepper if needed.
Heat a large non-stick skillet over medium heat. Add butter and olive oil. Once melted and bubbling, add the sourdough cubes. Sauté for about 2-3 minutes, stirring frequently, until golden brown.
Remove from heat and transfer the croutons to a paper towel-lined plate to drain any excess oil.
Transfer the salad to a large serving platter. Dot with torn burrata pieces and scatter the toasted croutons on top.

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