Grilled Pear, Chicory, And Endive Salad Recipe

Name: Grilled Pear, Chicory, And Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small firm-ripe pears, such as Anjou, Bartlett, or Bosc (about 2 lbs. total); 1/2 cup plus 1 tbsp. extra-virgin olive oil; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon pepper, divided; 1 small head radicchio; 2 small heads frisee; 2 Belgian endives; 3 tablespoons sherry vinegar; 1 1/2 tablespoons Dijon mustard; 1/2 cup flat-leaf parsley leaves; 3/4 cup toasted walnuts; 3 ounces ricotta salata or pecorino cheese

Servings: persons

4 small firm-ripe pears, such as Anjou, Bartlett, or Bosc (about 2 lbs. total)
1/2 cup plus 1 tbsp. extra-virgin olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 small head radicchio
2 small heads frisee
2 Belgian endives
3 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup flat-leaf parsley leaves
3/4 cup toasted walnuts
3 ounces ricotta salata or pecorino cheese

1
Heat a grill to medium-high (about 450u00b0). Quar-ter pears lengthwise; stem and core. Toss pears in a bowl with 1 tbsp. oil; season with 1/4 tsp. each salt and pepper. Grill pears until lightly charred, 2 to 3 minutes per side.
2
Meanwhile, tear radicchio, frisee, and endives into 2- to 3-in. pieces. You should have about 12 cups.
3
In a large bowl, whisk together vinegar, mustard, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Slowly whisk in remaining 1/2 cup oil.
4
Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.
5
Toss warm pears and chicories in vinaigrette. Spread about 2 tbsp. walnut-ricotta mixture on each of 4 plates, then top with salad. Scatter remaining walnut-ricotta mixture over salads.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 small firm-ripe pears, such as Anjou, Bartlett, or Bosc (about 2 lbs. total), 1/2 cup plus 1 tbsp. extra-virgin olive oil, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon pepper, divided, and more.

Yes, Grilled Pear, Chicory, And Endive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pear, Chicory, And Endive Salad

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