Bitter Green Salad with Roasted Pears
4.2
(14)
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.
Recipe information
Total Time
1 hr
Yield
Makes 10 to 12 servings
Ingredients
For salad
For dressing
Preparation
Roast pears and make salad:
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
Step 3
While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
Make dressing and toss salad:
Step 4
Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
Step 5
Just before serving, add roasted pears and dressing to greens and toss to combine well.
