Endive, charred pear, pecorino & walnut salad

Endive, charred pear, pecorino & walnut salad

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Endive has a bitter flavour that really works in salads. Try to get young endive, as the older, green-topped ones are better cooked. Buttermilk can be found in nearly all supermarkets, and I use it in many things, from ice creams to panna cottas. The slightly acidic flavour is great in dressings, and this is a really handy one to know.

Ingredients

Quantity Ingredient
1 x 400g tin pear halves
4 red endives
50g pecorino cheese
100g walnuts

For the dressing

Quantity Ingredient
1 fresh chive sprig
1 fresh mint sprig
1 fresh flat-leaf parsley sprig
50ml mayonnaise
50ml buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion seeds
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Drain the pears and pat them dry with kitchen paper. Heat a griddle pan until hot, then grill the pears for 2 minutes on each side. Remove and set aside.
  2. Trim the endives and cut them into quarters lengthways. Shave the pecorino and chop the walnuts roughly.
  3. Make the dressing. Chop the chives, mint and parsley, then whisk together all the dressing ingredients in a small bowl.
  4. Place the endive and pears on serving plates and sprinkle with pecorino and walnuts. Drizzle with dressing and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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