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Gallery Radicchio and Escarole Salad with Barley and Roasted Pears Recipe Summary prep: 15 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 1 head radicchio, cut into 1/2-inch-thick wedges 1 small head escarole, cut into 1/2-inch-thick wedges 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 Bosc pears, cut into 1/2-inch-thick wedges 1 tablespoon fresh thyme 1 cup water 1/2 cup pearl barley, rinsed 1 tablespoon plus 1 teaspoon white-wine vinegar 1/2 cup finely grated Parmesan cheese (1/2 ounce)

Gallery Radicchio and Escarole Salad with Barley and Roasted Pears

Recipe Summary prep: 15 mins total: 55 mins Servings: 4

Radicchio and Escarole Salad with Barley and Roasted Pears

Radicchio and Escarole Salad with Barley and Roasted Pears

Radicchio and Escarole Salad with Barley and Roasted Pears

Recipe Summary prep: 15 mins total: 55 mins Servings: 4

Recipe Summary

prep: 15 mins total: 55 mins

Servings: 4

prep: 15 mins

total: 55 mins

prep:

15 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 head radicchio, cut into 1/2-inch-thick wedges 1 small head escarole, cut into 1/2-inch-thick wedges 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 Bosc pears, cut into 1/2-inch-thick wedges 1 tablespoon fresh thyme 1 cup water 1/2 cup pearl barley, rinsed 1 tablespoon plus 1 teaspoon white-wine vinegar 1/2 cup finely grated Parmesan cheese (1/2 ounce)

Directions

Preheat oven to 400 degrees with 1 rack in the middle position and 1 rack immediately below it. Toss radicchio and escarole with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a rimmed baking sheet.

Toss pears with 1 teaspoon oil, 2 teaspoonsthyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.

Roast radicchio mixture on bottom rackuntil tender, about 25 minutes, and pears onmiddle rack until tender, about 40 minutes.

Meanwhile, bring water to a boil in a mediumsaucepan. Add barley. Simmer, covered,until tender, 22 to 25 minutes.

Whisk vinegar with remaining tablespoon oil and teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Drain barley, stir into vinaigrette.

Mound Parmesan onto a baking sheetlined with parchment or a nonstick bakingmat, and spread into a 6-inch circle.

Transfer radicchio-escarole mixture tobowl with barley. Cover with plastic wrap tokeep warm and to allow radicchio to wilt.As pears continue to cook, bake Parmesanon bottom oven rack until deep goldenbrown, 9 to 11 minutes.

Toss pears with barley. Divide salad among4 plates. Break Parmesan crisp into pieces;place on top of each salad. Serve warm.

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All Reviews for Radicchio and Escarole Salad with Barley and Roasted Pears

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Radicchio and Escarole Salad with Barley and Roasted Pears

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest