Radicchio and Escarole Salad with Barley and Roasted Pears
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Martha Stewart Living, December 2010
Prep Time 15 minutes
Total Time 55 minutes
Yield Serves 4
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)
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 teaspoons
thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.
Roast radicchio mixture on bottom rack
until tender, about 25 minutes, and pears on
middle rack until tender, about 40 minutes.
Meanwhile, bring water to a boil in a medium
saucepan. 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 sheet
lined with parchment or a nonstick baking
mat, and spread into a 6-inch circle.
Transfer radicchio-escarole mixture to
bowl with barley. Cover with plastic wrap to
keep warm and to allow radicchio to wilt.
As pears continue to cook, bake Parmesan
on bottom oven rack until deep golden
brown, 9 to 11 minutes.
Toss pears with barley. Divide salad among
4 plates. Break Parmesan crisp into pieces;
place on top of each salad. Serve warm.