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Grilled Pear, Chicory, and Endive Salad

Photo: Jeffery Cross; Styling: Karen Shinto
Total time 30 mins
Yield

Serves 4

When grilled, pears take on an appealing savoriness. Paired with rich nuts, cheese, and a variety of cold-weather greens, they make an unusual (and quick) main-course salad.

Ingredients

  • 4 small firm-ripe pears, such as Anjou, Bartlett, or Bosc (about 2 lbs. total)
  • 1/2 cup plus 1 tbsp. extra-virgin olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 small head radicchio
  • 2 small heads frisée
  • 2 Belgian endives
  • 3 tablespoons sherry vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup flat-leaf parsley leaves
  • 3/4 cup toasted walnuts
  • 3 ounces ricotta salata or pecorino cheese

Nutrition Information

  • calories 594
  • caloriesfromfat 76 %
  • protein 8.4 g
  • fat 51 g
  • satfat 10 g
  • carbohydrate 29 g
  • fiber 7.4 g
  • sodium 459 mg
  • cholesterol 5.3 mg

How to Make It

  1. Heat a grill to medium-high (about 450°). Quar­ter pears lengthwise; stem and core. Toss pears in a bowl with 1 tbsp. oil; season with 1/4 tsp. each salt and pepper. Grill pears until lightly charred, 2 to 3 minutes per side.

  2. Meanwhile, tear radicchio, frisée, and endives into 2- to 3-in. pieces. You should have about 12 cups.

  3. In a large bowl, whisk together vinegar, mustard, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Slowly whisk in remaining 1/2 cup oil.

  4. Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.

  5. Toss warm pears and chicories in vinaigrette. Spread about 2 tbsp. walnut-ricotta mixture on each of 4 plates, then top with salad. Scatter remaining walnut-ricotta mixture over salads.