Name: Red chicory, pear & hazelnut salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
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; 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

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Red chicory, pear & hazelnut salad

Red chicory, pear & hazelnut salad

Geraldene Holt

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Serves 4

Easy

Prep: 15 mins - 20 mins

Ready in 15-20 minutes

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Try this refreshing Chicory, pear & hazelnut salad before a warming winter casserole

Healthy

Vegetarian

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A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal176
fat15g
saturates1g
carbs8g
sugars0g
fibre3g
protein2g
salt0.01g

low

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.

Recipe from Good Food magazine, February 2004

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