Mixed Endive Salad With Vanilla-Pear Vinaigrette and Toasted Wal |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Bring color, flavor and nutrition to the table. With crunchy walnuts and a sweet, vanilla-pear vinaigrette, this crisp, light salad brings the taste of spring, along with nutrient-rich vegetables and fruit, with every bite. Ingredients:
1 (15 ounce) can pear halves (reserve 1/3 cup juice) or 1 slice in juice (reserve 1/3 cup juice) |
1/3 cup white wine vinegar |
1/4 teaspoon vanilla extract |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 pinch cayenne pepper |
1 small red onion, halved and thinly sliced |
1 cup chopped walnuts |
2 bags about 8 ounces each endive mixed salad greens, including belgian endive, radicchio, escarole, frise, chicory or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-size pieces |
Directions:
1. To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
2. Soak onion in ice water for at least 10 minutes; drain.
3. Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.
4. Toss lettuce and onions with dressing. Garnish with toasted walnuts.
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