ENDIVE & PEAR SALAD
May 29, 2015


One of the things I love about salads is that there's no rule, no right way, no wrong way, no perfect way - to make them. You can throw a bunch of vegetables cooked in a multitude of ways into a salad, or simply chop up some fresh lettuce. Dressing combinations are endless, and so are the toppings. Thus, one of my favorite ways to make a salad is buy opening my refidgerator and using whatever I have inside.
Pears are a pretty popular fruit to add to salads, but being that they take forever to ripe, and once to ripe, they rot and they're gross, I decided to roast the pears for a few minutes. I had a bunch of beautiful endive in the fridge over the weekend, so I quickly thought to use that as a base for the salad without adding any other lettuce. I toasted some walnuts with spices, chopped some cilantro, made a lemony dressing, and had a perfectly healthy and delicious dinner with my husband.
Husband approved.
Ingredients:
3 endives
2 small ripe pears, chopped
10 walnuts, chopped
Bunch of cilantro
Juice of 2 lemons
1 tbsp extra virgin olive oil
Pinch of sea salt
Spice mixture for the walnuts:
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp cayenne
Directions:
Preheat the oven to 350F. Place the pears inside for about 15 minutes and remove. Chop the endives, pears and walnuts.
Place walnuts in a pan over medium high heat and coat with the spice mixtures. Continuously mix for about 5 minutes until they are slightly brown. Chop the cilantro and set aside.
Add all of the ingredients to a serving bowl and top with lemon juice, olive oil and sea salt.
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