Bitter Green Salad with Roasted Pears

Name: Bitter Green Salad with Roasted Pears
Cook time: 35 min
Total time: 1 hr
Yield: Makes 10 to 12 servings
Ingredients: 8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges; 1 1/2 tablespoons extra-virgin olive oil; 1 small head chicory; 1 small head escarole; 1 small head radicchio; 1 bunch watercress, coarse stems discarded; 1 bunch mizuna, coarse stems discarded; 1 small head romaine; 1 tablespoon finely chopped shallot; 2 1/2 tablespoons cider vinegar; 1/2 teaspoon honey; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil

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.

July 24, 2006

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Bitter Green Salad with Roasted PearsMikkel Vang

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.

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