If you enjoy the peppery bite of arugula, you’re sure to like the slightly bitter assertive flavor of chicory greens. This Chicory Salad with Grilled Pears may be just the thing for you to try.
The bitterness of the lettuce is offset by the sweetness of the grilled pear and tasty vinaigrette. The perfect “pearing” for sure.
What are chicory greens anyway?
These midwinter greens, reds and pinks are the perfect choice for the cold weather months. They tend to be somewhat bitter and earthy. The most common varieties include frisée, curly endive, Belgian endive, escarole, and radicchio.
For the greens in this salad, I’m using what is labeled as basic “chicory” in my local market. It really is the same as frisée or curly endive. For more details on the different types of chicory, take a look at this informative article.
Let’s start with the flavorful Maple & Shallot Vinaigrette…
- Apple cider vinegar
- Juice from one-half lemon
- Shallot, minced or grated
- Maple syrup
- Extra virgin olive oil
- Salt & freshly ground black pepper
- In a small jar or salad dressing shaker, add the vinegar, lemon juice, shallot, maple syrup and olive oil.
- Cover and shake well to combine the ingredients.
- If you prefer a smoother dressing, grate the shallot instead of mincing.
- Give it a taste.
- Add salt and pepper, if necessary.
- Set aside.
This small salad dressing shaker is the perfect container for this vinaigrette.
It has a capacity of three-quarters of a cup and will keep the dressing fresh in the fridge for at least a week.
Let’s get to work on the Chicory Salad with Grilled Pears…
- Large firm red pears
- Extra virgin olive oil – for brushing on the pear wedges
- Small head of radicchio – you may not use all of it on the salad
- Large bunch chicory
- Roasted pecans – Our Sweet & Savory Roasted Pecans are the perfect addition
- Crumbled blue cheese – or gorgonzola cheese
- Pickled red onions – Try our Sweet & Sour Pickled Onions here or make a quick batch of Bon Appétit’s Quick Pickled Onions
- Core and slice the pears lengthwise into thin wedges.
- Heat a grill pan over medium-high heat.
- Lightly brush the pear wedges on both sides with olive oil.
- Grill until lightly charred on both sides, about 2 minutes per side.
- Set aside to cool.
- Rinse and dry the chicory and radicchio.
- Tear the chicory leaves into bite-size pieces and add them to a large serving bowl.
- Thinly slice the radicchio and distribute most of it over the chicory leaves along with about half of the pecans, blue cheese and onions.
- Toss gently.
- Shake the container of vinaigrette and drizzle some over the salad.
- Toss once more.
- Top with the remaining pecans, blue cheese and onions.
- Add the grilled pear wedges by evenly distributing them over the surface of the salad.
Serve your Chicory Salad with Grilled Pears immediately with extra toppings and vinaigrette offered on the side.
chicory salad with grilled pears
Adapted from Le Petit Eats
The slight bitterness of the chicory is offset by the sweetness of the grilled fruit and tasty vinaigrette.
Ingredients
For the Maple & Shallot Vinaigrette
- 1/4 cup apple cider vinegar
- juice of one-half lemon
- 1 shallot, minced or grated
- 2 tablespoons maple syrup
- 1/4 cup extra virgin olive oil
- Salt & freshly ground black pepper, to taste
For the Salad
- 2 to 3 small red pears, unpeeled
- olive oil, to brush onto pear slices
- 1 medium to large bunch chicory or frisée
- 1 small head radicchio
- 1 cup roasted pecans
- 1/4 cup crumbled blue cheese (or gorgonzola)
- 1/4 cup pickled red onions
Instructions
For the Maple & Shallot Vinaigrette
-
In a small jar or salad dressing shaker, add the vinegar, lemon juice, shallots, maple syrup and olive oil. Cover and shake well to combine the ingredients. Give it a taste. Add salt and pepper, if necessary. Set aside.
For the Salad
-
Core and slice the pears lengthwise into thin wedges.
Heat a grill pan over medium-high heat. Lightly brush the pear wedges on both sides with olive oil. Grill until lightly charred on both sides, about 2 minutes per side. Set aside to cool.
-
Rinse and dry the chicory and radicchio. Tear the chicory leaves into bite-size pieces and add it to a large bowl. Thinly slice the radicchio and distribute most of it over the chicory leaves along with about half of the pecans, blue cheese and onions. Toss gently.
Shake the container of vinaigrette and drizzle some over the salad. Toss once more.
-
Top with the remaining pecans, blue cheese and onions. Add the grilled pear wedges by evenly distributing them over the surface of the salad. Serve immediately with extra vinaigrette on the side.
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