Field Greens with Pears, Brussels Sprouts, Fennel, and Mint

recipe
Frisée and endive taste great in this recipe, but feel free to substitute any other fall lettuce. Wash any greens well before using. Prep: 15 minutes.

Yield:

Makes 6 to 8 servings

Recipe from


Ingredients

3 heads endive, torn
1 head frisée, torn
2 pears, thinly sliced
1 large fennel bulb, thinly sliced
12 Brussels sprouts, thinly sliced
1/2 cup walnuts, toasted
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, or to taste
Sea salt, to taste
Freshly ground pepper, to taste
1 ounce pecorino Romano cheese, shaved

Preparation

Combine first 6 ingredients in a large bowl. Sprinkle with chives and mint. Drizzle with lemon juice and olive oil, and add sea salt and pepper. Toss gently to coat. Top with pecorino Romano, and serve.

Note:

Sara Foster,

October 2008
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