Bitter Green Salad with Roasted Pears

Bitter Green Salad with Roasted Pears
Bitter Green Salad with Roasted Pears
Even pears that aren't quite ripe become extraordinarily delicious when roasted until sweet and caramelized. Here, they make the perfect counterpoint to a beautiful mix of bitter greens.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 10 to 12 servings
Salad Leafy Green Side Roast Pear Escarole Watercress Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped shallot
  • Carbohydrate 25 g(8%)
  • Fat 8 g(12%)
  • Fiber 6 g(22%)
  • Protein 2 g(3%)
  • Saturated Fat 1 g(5%)
  • Sodium 61 mg(3%)
  • Calories 170

PreparationRoast pears and make salad: Put oven rack in middle position and preheat oven to 425°F. 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 romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use. Make dressing and toss salad: 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. Cooks' notes:Salad greens can be washed and dried 1 day ahead, then chilled, wrapped in paper towels, in a sealed plastic bag. Pears can be roasted 4 hours ahead and kept at room temperature.

PreparationRoast pears and make salad: Put oven rack in middle position and preheat oven to 425°F. 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 romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use. Make dressing and toss salad: 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. Cooks' notes:Salad greens can be washed and dried 1 day ahead, then chilled, wrapped in paper towels, in a sealed plastic bag. Pears can be roasted 4 hours ahead and kept at room temperature.