Butter Lettuce and Radicchio Salad with Citrus Vinaigrette



Serves 4-6

  • 1 head butter lettuce, leaves removed, washed, dried
  • 1 head radicchio, leaves removed, washed, dried
  • 1 pear, sliced into thin wedges
  • 1/2 cup toasted walnuts, roughly chopped
  • Citrus Vinaigrette, recipe below
  • Maldon salt
  • Fresh cracked black pepper (optional)
  • Shaved Parmesan or 1/2 cup crumbled blue cheese



This is a great vinaigrette to make in a mason jar. Simply combine the first six ingredients and shake. Season to taste with salt and pepper. Vinaigrette can be made 1 week ahead of time. In a large mixing bowl, gently toss the butter lettuce and radicchio with a little citrus vinaigrette to coat the leaves. Assemble them on a large serving platter. Top with the toasted walnuts and pear slices. Drizzle with more dressing to taste. Finish with a sprinkle of Maldon salt and fresh cracked pepper.