French

Endive salad with pears, hazelnuts and eschalot vinaigrette

Name: Endive salad with pears, hazelnuts and eschalot vinaigrette recipe
Yield: 6
Cuisine: /french
Ingredients: 6 small endives, core ends removed (we used 3 red and 3 yellow); 2 sweet pears, such as beurre bosc, thinly sliced (we used a mandoline); Handful of fresh flat-leaf parsley leaves; 60g hazelnuts, lightly toasted, roughly chopped; 1 eschalot, finely chopped; 3 tsp white wine vinegar; 45.00 ml extra virgin olive oil

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P62 Endive salad with pears, hazelnuts and eschalot vinaigrette

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by delicious. team

delicious. team

Jun 16, 2023

“Our autumn market is full of crisp chicory, endive, frisée and escarole. We prefer to select small tender heads, as the flavour is less bitter. As lettuce becomes scarce in the cooler months, chicory makes for a beautiful salad, especially when paired with sweet pear and toasted hazelnuts. We like to make this salad with a white wine shallot vinaigrette.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

6 small endives, core ends removed (we used 3 red and 3 yellow)
2 sweet pears, such as beurre bosc, thinly sliced (we used a mandoline)
Handful of fresh flat-leaf parsley leaves
60g hazelnuts, lightly toasted, roughly chopped

Vinaigrette

1 eschalot, finely chopped
3 tsp white wine vinegar
2 1/4 tbs extra virgin olive oil

Method

1.

For the vinaigrette, place eschalot and vinegar in a large bowl. Add a pinch of salt flakes and stand for 15 minutes to soften the eschalot and infuse it with the vinegar flavour. Slowly whisk in the oil to emulsify the oil and vinegar. Season with freshly ground black pepper.
2.

Separate the leaves of the endives and add to the bowl with the vinaigrette. Add the pear, parsley and toasted hazelnuts and toss gently to coat in the vinaigrette. Season with salt flakes and freshly ground black pepper and serve immediately.

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