Radicchio Salad with Pear, Parsley, and Blue Cheese
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By Appears in Cook's Country October/November 2017
For variety in our fall salad rotation, we turned to the unique flavor and texture of radicchio.
WHY THIS RECIPE WORKS
Radicchio is often reserved for braises or pasta dishes, but that’s a shame: The sharp, pleasantly bitter flavor of this vibrant red and white, softball-size sphere can be a welcome addition to many dishes, including simple salads. For this...
