Grilled Pear, Chicory, and Endive Salad

su-Grilled Pear, Chicory, and Endive Salad Image
Photo: Jeffery Cross; Styling: Karen Shinto
Yields Serves 4 Total Time 30 mins
AuthorCharlotte March

When grilled, pears take on an appealing savoriness. Paired with rich nuts, cheese, and a variety of cold-weather greens, they make an unusual (and quick) main-course salad.

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 frisée
 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 594Calories from Fat 76
% Daily Value *
Total Fat 51g79%
Saturated Fat 10g50%
Cholesterol 5.3mg2%
Sodium 459mg20%
Total Carbohydrate 29g10%
Dietary Fiber 7.4g30%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Heat a grill to medium-high (about 450°). Quar­ter 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.

Step 2
2

Meanwhile, tear radicchio, frisée, and endives into 2- to 3-in. pieces. You should have about 12 cups.

Step 3
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.

Step 4
4

Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.

Step 5
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.

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 frisée
 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

Directions

Step 1
1

Heat a grill to medium-high (about 450°). Quar­ter 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.

Step 2
2

Meanwhile, tear radicchio, frisée, and endives into 2- to 3-in. pieces. You should have about 12 cups.

Step 3
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.

Step 4
4

Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.

Step 5
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.

Grilled Pear, Chicory, and Endive Salad
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