Bitter Green Salad with Roasted Pears

Ingredients for Bitter Green Salad with Roasted Pears

• 8 firm-ripe Bosc pears (1.8kg), peeled, cored, and each cut lengthwise into 8 wedges

• 1 1/2 tablespoons extra-virgin olive oil

• 1 small head chicory

• 1 small head escarole

• 1 small head radicchio

• 1 bunch watercress, coarse stems discarded

• 1 bunch mizuna, coarse stems discarded

• 1 small head cos

• 1 tablespoon finely chopped shallot

• 40ml cider vinegar

• 1/2 teaspoons honey

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 60ml plus 1 tablespoon extra-virgin olive oil

How to make Bitter Green Salad with Roasted Pears

Put oven rack in middle position and preheat oven to 218°C.

Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.

While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and cos into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.

Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.

Just before serving, add roasted pears and dressing to greens and toss to combine well.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.