Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Grilled California Bartlett Pear and Radicchio Salad with Candied Red Onions and Champagne Vinaigrette https://www.metro.ca/userfiles/image/recipes/poire-grillee-radicchio-oignons-rouges-confits-vinaigrette-champagne-5980.jpg PT45M PT00M PT1H45M
Prepare the onions one hour in advance To prepare the candied red onions, slice the onions into rings and place in a medium-sized bowl. Bring the sugar, vinegar and water to a boil and then pour it directly over the sliced onions. Immediately cover the bowl tightly with plastic wrap and set aside. Leave covered for one hour. Once candied, the onions can be kept in the refrigerator for up to one week. Prepare the California pears and radicchio one hour in advance Preheat the barbecue or indoor grill to medium. Cut the radicchio into quarters and then toss lightly in olive oil, salt and pepper. Slice each pear lengthwise into six slices (cut through the core). Grill the pears and radicchio just until tender, about two minutes per side. Remove the pears and radicchio from the grill and season the pears lightly with salt. Keep the pears and radicchio separate. Both the pears and radicchio can be prepared in advance and left at room temperature for up to an hour, or refrigerated overnight. Dressing Whisk together the olive oil, champagne vinegar, thyme and honey and season with salt and pepper to taste. Assembly and Presentation Remove the core from the radicchio. Chop radicchio into strips. Place the strips of radicchio into the salad bowl. Peel the leaves off the endive and add them to the radicchio in the salad bowl. Cut the cooked pear slices in half. Be sure to cut around the core. Toss the pears together with the radicchio, endive, half the candied onions and the vinaigrette. Divide the salad evenly into four portions and garnish with remaining onions and shaved Asiago cheese.
4
1/2 lb (225 g) small red onion cut into rings 1/2 cup (125 mL) sugar 1/2 cup (125 mL) red wine vinegar 1/2 cup (125 mL) water Dressing: 1/2 cup (125 mL) olive oil 1/4 cup (60 mL) champagne vinegar 3 fresh thyme leaves (whole) if whole leaves are not available, 1/8 teaspoon (1 ml) of dried thyme may be substituted 2 Tbsp. (30 mL) honey 1 head radicchio 2 Tbsp. (30 mL) extra virgin olive oil 2 ripe but firm california bartlett pears 2 heads belgian endive 1/2 cup (125 mL) shaved asiago cheese 1/2 cup (125 mL) extra virgin olive oil 1/4 cup (60 mL) wine vinegar 2 Tbsp. (30 mL) maple syrup 1/8 tsp. (1/2 mL) ground cloves
Grilled California Bartlett Pear and Radicchio Salad with Candied Red Onions and Champagne Vinaigrette

Grilled California Bartlett Pear and Radicchio Salad with Candied Red Onions and Champagne Vinaigrette

Rate this recipe
0 Vote
4
servings
0:45
Preparation
0:00
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    small red onion cut into rings
    You might like:

    Flyer Deal  (1)
    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

  • 1/2 cup
    (125 mL)
    sugar
  • 1/2 cup
    (125 mL)
    red wine vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    water

  • Dressing:
    You might like:

    Flyer Deals  (2)
    SAVE $5.99
    RAW FOODZ SALAD DRESSING

    RAW FOODZ SALAD DRESSING

    250 ml SELECTED VARIETIES

    KRAFT SALAD DRESSINGS

    KRAFT SALAD DRESSINGS

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    champagne vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 3
    fresh thyme leaves (whole) if whole leaves are not available, 1/8 teaspoon (1 ml) of dried thyme may be substituted
  • 2 Tbsp.
    (30 mL)
    honey
    You might like:

    Flyer Deals  (2)
    AURORA HONEY

    AURORA HONEY

    $6.99 ea.

    1 kg

    WILD COUNTRY HONEY

    WILD COUNTRY HONEY

    $7.99 ea.

    500 g SELECTED VARIETIES

  • 1
    head radicchio
    You might like:

    Flyer Deal  (1)
    DOLE SALADS

    DOLE SALADS

    $3.99 ea.

    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 2
    ripe but firm california bartlett pears
    You might like:

    Flyer Deal  (1)
    FORELLE PEARS

    FORELLE PEARS

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE 4.39/kg

  • 2
    heads belgian endive
    You might like:

    Flyer Deal  (1)
    DOLE SALADS

    DOLE SALADS

    $3.99 ea.

    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    shaved asiago cheese
    You might like:

    Flyer Deals  (2)
    BRESSE BLEU BLUE CHEESE OR LA SAUVAGINE CHEESE

    BRESSE BLEU BLUE CHEESE OR LA SAUVAGINE CHEESE

    $4.69 /100 g

    DELI CUT, 21.27/lb

    L'EXTRA BRIE, DOUBLE CRÈME OR GRAND CAMEMBERT CHEESE

    L'EXTRA BRIE, DOUBLE CRÈME OR GRAND CAMEMBERT CHEESE

    $2.99 /100 g

    DELI CUT, 13.56/lb

  • 1/2 cup
    (125 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    wine vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    maple syrup
  • 1/8 tsp.
    (1/2 mL)
    ground cloves
Imprimer ma sélection

Preparation

Prepare the onions one hour in advance

To prepare the candied red onions, slice the onions into rings and place in a medium-sized bowl. Bring the sugar, vinegar and water to a boil and then pour it directly over the sliced onions. Immediately cover the bowl tightly with plastic wrap and set aside. Leave covered for one hour. Once candied, the onions can be kept in the refrigerator for up to one week.

Prepare the California pears and radicchio one hour in advance

Preheat the barbecue or indoor grill to medium. Cut the radicchio into quarters and then toss lightly in olive oil, salt and pepper. Slice each pear lengthwise into six slices (cut through the core). Grill the pears and radicchio just until tender, about two minutes per side. Remove the pears and radicchio from the grill and season the pears lightly with salt. Keep the pears and radicchio separate.

Both the pears and radicchio can be prepared in advance and left at room temperature for up to an hour, or refrigerated overnight.

Dressing

Whisk together the olive oil, champagne vinegar, thyme and honey and season with salt and pepper to taste.

Assembly and Presentation

Remove the core from the radicchio. Chop radicchio into strips. Place the strips of radicchio into the salad bowl. Peel the leaves off the endive and add them to the radicchio in the salad bowl. Cut the cooked pear slices in half. Be sure to cut around the core. Toss the pears together with the radicchio, endive, half the candied onions and the vinaigrette. Divide the salad evenly into four portions and garnish with remaining onions and shaved Asiago cheese.

Source : Poires de la Californie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.