Name: Radicchio Salad with Pears and Roasted Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium eggplant (cut into 1-inch cubes); 1/2 teaspoon oregano; 1/2 teaspoon cumin (if applicable); 1/2 teaspoon curry (if applicable); 2 tablespoons olive oil; Salt and pepper; 2 cups arugula; 2 cups radicchio (thinly sliced); 1 pear (thinly sliced into matchsticks); ¼ cup slivered almonds (toasted); ¼ cup balsamic vinegar; 2 tablespoons honey; 1/2 cup olive oil; Salt and pepper

Radicchio Salad with Pears and Roasted Eggplant

As a personal chef, I constantly need to come up with new and unique ways to utilize fresh ingredients. This salad is a fusion of all my favorite fruits and vegetables packed into one great dish. You wouldn’t think pears go well with eggplant, but take my word for it!

Radicchio Salad with Pears and Roasted Eggplant

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

1 medium eggplant cut into 1-inch cubes
1/2 teaspoon oregano
1/2 teaspoon cumin if applicable
1/2 teaspoon curry if applicable
2 tablespoons olive oil
Salt and pepper
2 cups arugula
2 cups radicchio thinly sliced
1 pear thinly sliced into matchsticks
¼ cup slivered almonds toasted
¼ cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
Salt and pepper

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Coat the eggplant with olive oil, oregano, cumin, curry, salt, and pepper. Roast for 20 minutes until golden.
Prepare the dressing by whisking together all ingredients, adding the oil in a slow and steady stream while whisking to ensure proper emulsifi cation of the vinegar and oil.
Toss together the arugula, radicchio, pear, and eggplant. Add the dressing and the toasted almonds. Serve immediately.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW