California Central Coast Recipes
Chicory, Toasted Walnuts and D'anjou Pear Salad with a light Lemon vinaigrette
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.
Preparation time: 15 minutesCooking time:
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
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
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.
An Alsatian-style Gewurztraminer works exceptionally well with this salad.