Grill/Barbecue

Tricolor Salad (Avocado, Radicchio and Peach)

by:
July  9, 2014
2 Ratings
Author Notes

This recipe is inspired by the peach salad with smoked roquefort at Eleven Plates and Wine in Austin, Texas, one of my favorite restaurants in Austin, which unfortunately closed in 2017. It turns out that the bitter radicchio plays really well with the sweet Texas peaches and buttery avocado. Try it with any smoked cheese. (My husband will actually eat smoked cheddar, so that's what i used.) We served it with grilled salmon and it made for an easy and delicious summer dinner. —drbabs

  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 2-4
Ingredients
  • 1 small head radicchio
  • 2 barely ripe peaches
  • 1 medium avocado, ripe but firm
  • 1/4 cup fruity olive oil
  • 2 tablespoons sherry or red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 small orange
  • salt and fresh ground black pepper
  • 1/4 cup toasted pecans, chopped into small pieces
  • 2 ounces Smoked cheddar, cut into tiny pieces
In This Recipe
Directions
  1. Whisk olive oil, vinegar and Worcestershire sauce in a one cup measuring cup. Add about 1/4 teaspoon of salt and a few grinds of black pepper. Whisking constantly, drizzle in orange juice a little at a time, tasting constantly till it has the taste and consistency that you like. (I used the juice from 1/2 medium orange.) Taste and adjust seasoning as desired. Set aside and keep at room temperature.
  2. Remove the core from the radicchio and discard. Chop into 1-inch pieces. Pour a cup or two of water into a large bowl and add enough ice (5-6 pieces) to make the water icy cold. Stir so the ice begins to melt. Add the radicchio to the water. Let it sit, stirring occasionally, till the ice is completely melted to remove some of its bitterness. Strain and then spin in a salad spinner until dry. Place in a medium sized bowl, and season with salt and pepper. Set aside.
  3. Cut peaches in half, remove and discard the pits. If you've got the grill on, place the halves cut side down on the grill for about minute till the cut side is charred. Cut the peaches into one-inch cubes (I left the skin on because I'm lazy.) Cut the avocado in half, remove the pit, peel it, and cut into one-inch cubes.
  4. To assemble the salad, whisk the dressing well and pour about 1/3 of it onto the radicchio. Toss it well. It should be barely coated with dressing. Arrange the radicchio on a platter. Add the peaches and avocado to the same bowl and toss them with more of the dressing. Mound them over the radicchio and sprinkle with chopped toasted pecans and cheese crumbles. (There are no pecans or cheese crumbles in the photo. I forgot them before I took the picture. Oops.)

See what other Food52ers are saying.

  • Janet Martin
    Janet Martin
  • drbabs
    drbabs
  • Nancy
    Nancy

8 Reviews

Janet M. June 24, 2019
Now this one works! Thanks for using only ingredients that most of us can find anywhere. It's peach season here in NC, so having picked up some over the weekend, I managed this one for lunch--super delicious
 
Author Comment
drbabs June 24, 2019
That’s great! Thank you!
 
Nancy June 21, 2019
Dr Babs - this salad looks great! Congrats on getting into the semi finals on the salad contest. Adding this to my list for shopping/making this weekend.
 
Author Comment
drbabs June 21, 2019
Thanks, Nancy! Enjoy!
 
Nancy June 24, 2019
OK, weekend included Sunday.
The salad is great!...full of contrasting colors and flavors, easy to make, the orange pulls it all together. Had with steak, and they both were better for it.
I will be making this all summer...:)
 
Author Comment
drbabs June 24, 2019
Thanks, I’m so glad you like it.
 
Nancy June 26, 2019
PS made the salad without cheese the night I served it with steak; then made it another time with smoked cheddar in a roasted cheese sandwich. Results....good with AND without the cheese.
 
Author Comment
drbabs June 26, 2019
I'm really glad you're enjoying it!