Chicory salad with pear: bitter, sweet and a handful of walnuts
Wait until the dressing is ready before slicing the pear. It can then go straight in with the crisp chicory, with walnuts for crunch. This salad needs no pan and makes an easy side dish for a warm meal.
Pears and nuts are among the Betuwe’s regional products. Our own salad takes that combination as its inspiration; we make no claim that chicory with pear is an old Betuwe tradition.
Serves 4 as a side dish · Preparation: 20 min · Cooking: 0 min
Times are guidelines. Any extra cooking or cooling time is explained in the steps; allow additional time to cool food before storing it.
Equipment
Chopping board, knife, large bowl and small bowl.
Ingredients
- 400 g white chicory, trimmed weight
- 300 g firm ripe pear, weighed without the core
- 60 g unsalted walnuts
- 30 ml olive oil
- 15 ml lemon juice
- 10 g runny honey
- 10 g wholegrain mustard
- 1 g salt
- 0.5 g ground black pepper
Method
- Whisk the oil, lemon juice, honey, mustard, salt and pepper in the large bowl to make a dressing.
- Wash the chicory and pat dry. Halve the heads and cut crosswise into strips about 1 cm wide.
- Wash the pears, remove the cores and weigh out 300 g flesh. Leave the skin on and cut into thin wedges. Toss immediately in the dressing.
- Roughly break up the walnuts. Mix the chicory and half the nuts with the pear. Scatter over the remaining nuts and serve immediately.
Storage
Best prepared just before eating. Cover any leftovers, refrigerate immediately at 4 °C and eat the next day; the chicory will soften.
Allergens
Walnuts and mustard. The mustard’s product label provides information about other allergens.
Our own recipe, inspired by fruit and nut growing in the Betuwe.