Have you ever stolen public property? My dad always told me that even if it’s just a paper clip, if it doesn’t belong to you, it’s stealing. While I do feel guilty, my sorry habit doesn’t come close to Winona Ryder’s. So maybe there’s stealing, and there’s stealing?
When I stumble upon a fabulous recipe in a waiting room magazine, I usually don’t leave without the recipe. This recipe comes from this month’s Coup de Pouce, which I have subscribed to in the past in a bid to further my personal French immersion drive. My apologies to everyone who read the magazine minus this jewel. At least I’m sharing it via Jittery Cook. Maybe next time I’ll leave my card.
Arugula Radicchio Goat Cheese Pear Salad
- 4 c baby arugula
- 2 c trevigiano, a type of radicchio from Treviso in Italy
- 1/3 red onion, thinly sliced
- 1 pear, thinly sliced
- 1/4 c dried cranberries (original recipe called for 15 prunes, pitted and halved)
- 1/2 c lightly roasted nuts
- 3 T chives, chopped
- 4 oz goat cheese, divided into teaspoon sized servings
This unusual looking radicchio comes shaped like a torpedo. It had a nice bitter bite that compliments the sweetness of the pear, dried fruit, red onion and vinaigrette.
Mustard Vinaigrette
- 2 T balsamic vinegar
- 2 T olive oil
- 1 T mustard “a l’ancienne”
- sea salt
- freshly ground pepper
- 1 pinch of sugar
Mix all dressing ingredients and spoon over a beautifully arranged salad platter. This recipe makes a meal for 2 or an appetizer for 4. You can use half the goat cheese on the salad, serving the remainder with matzoh or other crackers.
Arugula Radicchio Goat Cheese Pear Salad Print Ready Recipe
Final Notes:
- In case you’ve been wondering: Do you really need to wash vegetables?
- In case you just need to know: Which cutting boards should you avoid?
- Find out what former Montrealer Shira Lazar is doing with Charity Water for her birthday.
- Last chance to enter the draw for the Organic Chocolate Covered Cacao Nibs. The lucky winner will be announced in the next Jittery Cook post. All you have to do is write a comment below mentioning a recipe idea or food item that you would like to see featured. Merci beaucoup!
This looks beautiful and I am sure it’s delicious! Looking forward to preparing it!
Phew, I was worried you’d report me for magazine page theft! I generally give my card to receptionists, so I guess they’ll be onto me now.
Holly,
Love this classic pairing of flavors. What you should be leaving behind as you permanently borrow a magazine from the doctor’s office (which is in a sense re-cycling and re-using) is a copy of one of your recipe blogs. Then you wouldn’t feel so bad..it’s a fair trade.
Great idea…I’m thinking I’ll fill the gap with my Jittery Cook card.
i take a picture of the recipe with my iphone! Magazine stays were it is.
Aha! I’ve done that. Now I just have to remember and not fall back into old habits. Thanks for the good advice!
I am actually lol because I am just as gulity of tearing out recipes. Glad to hear I am not the only one doing this:) Now, I make it a point to carry pen and paper with me at all times…just for that! Again, I love your photos!
Thanks Sonia! I also keep a pad and pen with me at all times in case I get Jittery inspiration.
I still manage to tear out some recipes.
This recipe is a classic and can be thrown together quickly(if you are lazy like me) by cheating and buying a pre-mix of arugula and radicchio. Looks terrific Holly! The addition of pear, while crucial, awakens memories of childhood-pear-trauma. I was often given over-ripe pears to eat, then sent outdoors to “enjoy myself” with the neighbourhood bees and wasps. My mother believed pears contained iron when ripe so this happened often. There I stood with sticky drippy hands and hornets circling me. And the texture of over-ripe pear drippy pear with sloughing-off skin still terrifies me. So, when I use pears now I cut them into much smaller cubes so they are mixed in more and not staring at me. Cranberries are tidier and more civilized.
Perhaps I will win the chocolate chip contest for “longest non sequitur comment to the jittery chef”. 🙂
I love those crazy childhood memories that come flooding back. Thanks for sharing.
BTW I need a recipe idea or food you’d like to see highlighted on Jittery Cook in order to be included in the draw for the cacao nibs.
So I am not the only one who rips out recipes from magazines when I think no one is looking. Whew, I was beginning to think that maybe this was the beginning of being a kleptomaniac.
This recipe looks fabulous and can’t wait to try it.
I made the banana chips and they were a real winner
Dorothy Salomon
Beautiful photos, as always! 🙂
Thank you Scrumptious!
Guilty as well! Plus I have the nerve to be pissed when someone has done it before me. Beautiful picture. Yummy sounding recipe. You have given me the answer for what to make tonight for dinner!
Mission accomplished!
Ok. Here is my win-the-contest-ingredients idea. How about a strawberry, watermellon,spinach salad to celebrate the coming of spring.. It’s low fat, (or no fat) and uses things that are easy to find. I have a great recipe but I am sure you do too. 🙂
Is it this one?
I have a good spinach strawberry recipe from Molly Katzen’s salad cookbook, but I haven’t yet used watermelon in a salad. I may need to make a new slightly different jittery version.
Email me yours & the source if you have it SVP and consider yourself officially entered in the draw. Good luck!
Who’s judging the draw?
A draw as in pick a name from a hat. I’ll do it at work with witnesses on Wednesday.
Hi Holly
Posting this from Paris where I have been indulging in some of the best meals of my life!
I have a suggestion to help relieve your somewhat guilty conscience – seeing as I know you photograph those stunning pics of your recipes, why don’t you simply take a photo with your phone of the recipe from the magazine leaving it in tact for the next culprit to tear out! Let it be on their heads!! I often take photos of recipes from my cookbooks when I’m going to buy the ingredients – it saves time copying it all
I’ll definitely be trying this one out when I get home!!
Mimi
Oops – just noticed the other posts, so I’ll just say “Bonsoir de Paris!” xox
Thanks for the Parisian greeting Mimi! I do like the photograph rather than outright steal plan.
I like the idea of using cell phones for recipe ingredients while shopping. That’s where http://www.jitterycook.com comes in. The recipes are all there when you need them! Have a great time and eat a croissant for me!
Hi, just came on your site thanks to the article featuring Harriet Miller in the Gazette today. Bravo! What is your policy on Pinning…notice no ‘Pin It’ button and do not want to violate copyright or your preferences.
Hello Barbara. Welcome to Jittery Cook! I’m fine with pinning. Thanks for asking. I didn’t know that I could have a pinning button. As things stand now. I’m all about sharing. Spread Jittery Cook, that’s what I say. Subscribe to get regular posts!