California Central Coast Recipes

Chicory, Toasted Walnuts and D'anjou Pear Salad with a light Lemon vinaigrette

2018 TheRomanticTable.com
Chicory, Toasted Walnuts and D'anjou Pear Salad with a light Lemon vinaigrette is so easy to assemble. It's almost embarrassing to need a recipe. This is a fresh light salad to serve when you're bored by your "usual house salads." It really perks up a meal.


www.theromantictable.com 2018, Chicory, Toasted Walnuts and D'anjou Pear Salad with a light Lemon vinaigrette
Preparation time: 15 minutes
Cooking time:
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

The Salad
1/2 Cup Walnuts
1 Head Chicory , washed, drained and cut into large bite-sized pieces
2 D'anjou Pears , washed, quartered and thinly sliced

The vinaigrette
1/4 Cup Lemon juice
3 Tablespoons Extra- virgin Olive oil
Salt to taste
Pepper to taste
Sugar if required to taste
Water if required to taste


Preparation Directions.

1 Preheat oven to 300 degrees. On a baking sheet, toast walnuts in oven five to ten minutes.

2 Coarsely chop walnuts. Set aside.

3 To make the vinaigrette, add lemon juice to a large measuring cup. If lemon is extremely tart, you may need to add a few drops of water and or sugar to bring the sweetness up a little.

4 Add Olive oil. I prefer 4 parts lemon juice to 3 parts olive oil. (This makes the salad taste fresh and light.)

5 When the balance is right for the vinaigrette, add a little salt and pepper to taste. Set aside.

6 In a large salad bowl, separate pieces of chicory, add sliced pears. Toss gently, distributing pears evenly amongst the chicory.

7 Toss the chicory and pears with the vinaigrette.

8 Sprinkle the toasted walnuts over the dressed salad and gently toss again.

9 Serve family style, or on individual salad plates.


Wine and Food Pairing and Serving Suggestions.

An Alsatian-style Gewurztraminer works exceptionally well with this salad.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.