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Radicchio and Pear Salad

Servings: 4

When it comes to making a salad worth remembering, it’s all about the ingredients: the ripest pears, the freshest radicchio, and the rich, delicious taste of Filippo Berio® Extra Virgin Olive Oil.



For the salad

  • 2 ripe Anjou, William, or Bosc pears, cored and thinly sliced
  • 1 Tbs. lemon juice
  • 2 small heads radicchio, torn into small pieces
  • 1/2 cup broken walnut pieces
  • 1/3 cup dried cranberries
  • 1 blood or naval orange, peeled and separated into segments
  • 1/4 cup crumbled Gorgonzola dolce cheese

For the dressing

  • 1/3 cup white balsamic vinegar or rice wine vinegar
  • 1/2 cup Filippo Berio® Extra Virgin Olive Oil
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. celery seed
  • 1 Tbs. honey


  • Place pears in a shallow bowl and combine with lemon juice. Cover and set aside. 
  • Whisk dressing ingredients together in a small bowl and set aside.
  • Combine radicchio, walnuts, cranberries, and orange segments in a large bowl. Pour on dressing and toss well. Add pears with lemon juice and toss again. Top with cheese and serve.

Chopped dried figs make a nice alternative to cranberries in this salad.


Recipe provided to Filippo Berio by Chef Mary Ann Esposito


Rate or Review

Reviews (1 review)

  • IL | 01/11/2014

    Very delicious - less bitter than expected. I particularly liked the dressing. I would suggest that the pear is on the firmer side otherwise it will get mushy in the salad if it is prepared in advance.

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