Ingredients
- 2 heads of red chicory, or white if not available
- 2 ripe red Williams pears
- a good handful of rocket leaves
- 25g hazelnuts, toasted and chopped
For the dressing
- 1 tsp green peppercorns in brine, optional
- 2 tbsp hazelnut or olive oil
- 2 tbsp mild salad oil, such as sunflower oil or safflower oil
- 1 tsp sherry or cider vinegar
Method
- STEP 1
Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.
- STEP 2
Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates – if they are big, cut or tear each one into pieces.
- STEP 3
Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.
,
, ,Low-Sodium
, Ingredients2 heads of red chicory, or white if not available2 ripe red Williams pearsa good handful of rocket leaves25g hazelnuts, toasted and choppedFor the dressing1 tsp green peppercorns in brine, optional2 tbsp hazelnut or olive oil2 tbsp mild salad oil, such as sunflower oil or safflower oil1 tsp sherry or cider vinegarMethodSTEP 1Make the dressing.
, http://www.edamam.com/ontologies/edamam.owl#recipe_aa46cde2b8977e728402a66bb900a837
, 4
, Low-Sodium
, Vegan,Vegetarian,Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Kosher
, Sulfites
, Ingredients:
- 2 heads of red chicory , or white if not available
- 2 ripe red Williams pears
- 1 tsp sherry or cider vinegar
- 25.0g hazelnuts , toasted and chopped
- a good handful of rocket leaves
- FOR THE DRESSING
- 2 tbsp mild salad oil, such as sunflower oil or safflower oil
- 1 tsp green peppercorns in brine, optional
- 2 tbsp hazelnut or olive oil
,
, Ingredients2 heads of red chicory, or white if not available2 ripe red Williams pearsa good handful of rocket leaves25g hazelnuts, toasted and choppedFor the dressing1 tsp green peppercorns in brine, optional2 tbsp hazelnut or olive oil2 tbsp mild salad oil, such as sunflower oil or safflower oil1 tsp sherry or cider vinegarMethodSTEP 1Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.STEP 2Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates – if they are big, cut or tear each one into pieces.STEP 3Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.
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