Orecchiette Salad with Pears
"Greatest Ever Salads" by Fall River Press
9 oz. dried gluten-free orecchiette or other pasta shape
1 head of radicchio, torn into pieces
1 oak leaf lettuce, torn into pieces
3 TBS lemon juice
1/2 cup chopped walnuts
4 tomatoes, quartered
1 red onion, sliced
1 carrot, grated
8 fresh basil leaves
2 oz. corn
4 TBS olive oil
3 TBS white wine vinegar
salt and pepper
1. Bring a large heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite. Drain, refresh in a bowl of cold water and drain again.
2. Place the radicchio and oak leaf lettuce leaves in a large bowl. Halve the pears, remove the cores, and dice the flesh. Toss the diced pear with 1 TBS of lemon juice in a small bowl to prevent discoloration. Top the salad with the walnuts, pears, pasta, tomatoes, onion slices, and grated carrot. Add the basil and corn.
3. Mix the remaining lemon juice and the olive oil and vinegar together in a measuring cup, then season to taste with salt and pepper. Pour the dressing over the salad, toss, and serve.
Variation: Substitute the oak leaf lettuce with escarole.