Red Greens & Pears with Nut Vinaigrette

This salad combines a gorgeous mix of red and green lettuces (radicchio, Belgian endive, butter lettuce, mustard greens, oak leaf, romaine) with thinly sliced Anjou pears and a warm hazelnut vinaigrette that ties it all together.

The dressing is where this gets interesting. Chopped hazelnuts get slowly toasted in oil until golden, then the pan cools and lemon zest, lemon juice, water, and a pinch of sugar are stirred in. Toasting the nuts in the oil infuses it with a deep, roasted nuttiness you can’t get from just sprinkling raw nuts on top.

The mix of bitter greens (radicchio, endive) with sweeter lettuces and ripe pear gives every bite a different flavor and texture. It’s the kind of salad that actually holds your attention.

Kitchen Tips

• Toast the hazelnuts over low heat and stir constantly; they go from golden to burnt in seconds
• Thinly slice the pears just before tossing so they don’t brown
• Dress the salad right before serving; the delicate greens wilt quickly
• Use ripe but firm pears so the slices hold their shape in the bowl

Variations

• Add crumbled blue cheese or goat cheese for a creamy, salty contrast
• Swap hazelnuts for walnuts or toasted pecans
• Use apple slices instead of pear in early fall when apples are at peak season