I usually make my go-to salad dressing of olive oil and rice wine vinegar with a pinch of salt when dinner is about thirty seconds from the table and I realize the salad isn’t dressed. If I have some shallots or citrus and a full sixty seconds to spare, I’ll add that. Otherwise, it’s the old standby, which, while perfectly flavorful, can get a bit dull. So when I need to break out, add more flavor, or want to make something more memorable, I look to the blender. Here, a single pear and a bit of red onion make for a surprisingly creamy, mild dressing that happens to blend beautifully with radicchio. [Read more…]