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Radicchio, Brussels Sprouts, and Pear Salad with Creamy Caesar Dressing

30 minutes prep
20 minutes active cooking
50 minutes total

Makes 4 - 6 servings

Most of us only know radicchio as the round, reddish-purple, lettuce-like vegetable, usually grown in California.

But more local farmers are growing several different varieties of this winter vegetable with Italian roots and an intriguing bitter flavor. The colorful member of the chicory family offers the region’s eaters a better-tasting alternative to out of season lettuce grown farther south.

If you see Brussels sprouts sold on the stalk, grab them. They’re usually fresher and often a much better deal. Most stalks hold at least a couple of pounds of the little cabbages.

Look for radicchio rosso di Treviso, usually just labeled Treviso, a milder chicory that looks like a bright purple and white head of Romaine. The long-leafed Treviso is often milder, but if you can only get the round Chioggia variety, use this restaurant trick to temper its bitter flavor: cut the leaves and soak them in cold water for at least 30 minutes.

What you'll need


For the shopping list

3 slices

country style bread, cut into 1 inch cubes, for croutons

1/2 pound of

Brussels sprouts


Bosc pears

1 head

radicchio, preferably Treviso type

From our shop

$27 - Tuscany - Italy

$10 - Cao Bằng - Vietnam

Purple Stripe Garlic

You can substitute 3 cloves garlic and 4 oil-packed anchovy fillets for the purple stripe garlic and fish sauce; crush them together in a mortar and pestle, then blend them into the Duke’s when you make the dressing

$8 - Phú Quốc - Vietnam

Fish Sauce
Out of stock
2 tablespoons of Mayo

$11 - Japan


$16 - Napa - California

Zinfandel Vinegar
Out of stock
To taste Italian Fine Sea Salt

$7 - Trapani - Sicily

Italian Fine Sea Salt


From the kitchen


Chef Knife


Cutting Board




Cheese Grater


Large Mixing Bowl

Measuring Spoons

Sweet and creamy flavors help offset the bitterness of radicchio, so we add pears and mix some mayonnaise into the dressing.

What you'll have to do

Step 1

Heat a little olive oil in a skillet and toast the bread until golden brown on all sides. Set aside.

Step 2

In a large bowl, mix the garlic powder and fish sauce with the mayonnaise, then stir in the oil and vinegar.

Step 3

Cut the Brussels sprouts in half lengthwise, then slice thinly. Quarter the pears, cut out the seed cores, and slice (peeling is optional). Cut the Treviso radicchio leaves into ½ inch slices.

Step 4

Add the radicchio, sprouts, pears, and croutons to the dressing and toss well. Taste and add salt as needed.

Shop this recipe

Salt, Herbs, & Spices

Purple Stripe Garlic

Burlap & BarrelCao Bằng - Vietnam
Fish Sauce
Sauces & Condiments

Fish Sauce

Red BoatPhú Quốc - Vietnam
Zinfandel Vinegar

Zinfandel Vinegar

Katz FarmNapa - California
Novo Frantoio
Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Out of stock
Sauces & Condiments


Out of stock
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily

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Crispy apple and tender roasted fennel provide the sweet to balance radicchio's slightly bitter bite.