Warm Winter Salad
Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings, about 2 1/4 cups each
Ingredients
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2 tablespoons extra-virgin olive oil
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2 pears, sliced
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2 small shallots, minced
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6 tablespoons sherry vinegar
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4 teaspoons Dijon mustard
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3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
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1 large head radicchio, thinly sliced
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1 large fennel bulb, cored and thinly sliced
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2 large carrots, cut into matchsticks
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2 tablespoons chopped walnuts, toasted (see Tip)
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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12 large butterhead or Boston lettuce leaves
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1/2 cup crumbled Gorgonzola, or goat cheese
Directions
1.
Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
2.
Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
3.
Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
Tips:
Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition information
Calories 384, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Cholesterol 83 mg, Sodium 548 mg, Carbohydrate 32 g, Fiber 9 g, Protein 33 g, Potassium 1284 mg. Daily Values: Vitamin A 160%, Vitamin C 45%, Calcium 20%, Iron 20%. Exchanges: Starch 0.5, Fruit 1, Vegetable 1, Lean Meat 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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