Bitter leaves are a great foil to the creamy sweetness of pears and this crunchy winter salad is a great option, full of flavour and texture with sweet, salty and bitter notes.
It would be a great option for a starter, with added blue cheese if your guests are fans.
Serves 4
1 radicchio
1 chicory
Half a fennel bulb, thinly sliced
2 pears
50ml white wine vinegar
2 tbsp caster sugar
1 star anise
100g walnut halves
1 tbsp caster sugar
50ml extra virgin olive oil
20ml orange juice
Salt and pepper
Make a pickling liquid with the white wine vinegar, 2 tbsp caster sugar and the star anise. Heat just until the sugar has melted and leave to cool. Once cooled, add the washed, sliced pear (no need to peel), and the sliced fennel. Set aside while you assemble the rest of the salad.
Rinse the walnuts in water and toss in the remaining caster sugar until they are all coated. Spread on a lined baking sheet and bake for 8 minutes at 170°c until the walnuts are caramelised and toasted.
Make the dressing using the olive oil and orange juice and season with salt and pepper. Wash the salad leaves and toss with the dressing. Drain the pears and fennel and add those and the walnuts to your salad, toss again and enjoy.
