Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
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Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
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| Servings | Prep Time |
| 4people | 30 minutes |
| Cook Time |
| 10minutes |
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Ingredients
For the Salad:
- 2½ inch thick slices Pandoro, cubed crouton size, you can substitute with brioche
- 1large head Radicchio Trevigiano, torn in ½ inch slices
- 1large ripe pomegranate, seeds removed
- 1large apple (such as Fuji or Granny Smith or Pink Pearl Apple if available), diced ¼ inch thick
- 4oz pecorino cheese, grated
- fine sea salt and freshly ground black pepper
- 2tablespoons dark balsamic vinegar
For the Rosemary Oil
- ¼cup cup extra virgin olive oil
- 4tablespoons fresh rosemary needles
Instructions
Prepare the Pandoro Croutons
- Heat a skillet over medium heat. Add the Pandoro cubes to the pan and toast until golden and crisp, about 2-3 minutes per side. Remove from the heat and set aside.
Assemble the Salad
- In a large salad bowl, combine the torn radicchio, pomegranate seeds, and diced apple. Toss gently to mix.
Prepare the Rosemary Oil
- Heat the olive oil in a small saucepan over low heat. Add the fresh rosemary needles and gently warm them for 2-3 minutes, allowing the flavors to infuse and until the rosemary needles turn crunchy.
Combine and Serve
- Drizzle the warm oil over the salad and toss lightly to coat the ingredients evenly. The hot oil will wilt the radicchio slightly. Sprinkle the grated Pecorino at the bottom of a large serving dish or 4 individual dishes.
- Grate abundant Black Pepper on the Pecorino. Transfer the salad on top of the Pecorino. Top with the Pandoro croutons and serve.