Anytime you’re invited to a potluck or hosting a dinner, you don’t just go with the norm. You aim to please, to impress, to hand out recipe cards at the end of the meal. Ok, maybe not that last part. Maybe it’s not just about getting pats on the back, it’s about creating a lasting impression long after your guests leave; creating memories, and foods to connect those memories to. Let’s face it, almost nobody gathers around a salad and remembers it as the highlight of their dinner. However, in veering away from traditional salads it may just take your side dish from forgettable to center stage.
Ingredients: Serves 6
1 Heads radicchio, halved and choppes into 1-inch pieces and soak in icy water for 2 hours.
3 Pears, cored halved and cut lengthwise into 1/4 inch-think slices
12 Strawberries in slicing.
24 chopped walnuts toasted
1 1/2 teaspoon white sugar
2 teaspoon butter.
Prepared ahead: You can prepare the dressing up to 12 hours ahead. Whisk all the ingredients together, sal an pepper until smooth. Cover with clingfilm and keep refreigerated.
3 tablespoon shallot chopped
3 tablespoon Fig Spread
3 teasppon limon
1 1/2 teaspoon Dijon Mustard
1/2 teaspoon Olive oil
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper.
For the Pears: In a hot sauce pan, melt the butter, bronze the pears in the butter, caramelize with sugar, and let cool.
For the Salad: Place the raddichio, pear, strawberries slices, walnut. Add the dressing and toss until coated.