Radicchio Salad with Pears and Roasted Eggplant
Servings
4 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
