Can I prepare this salad in advance?

Yes, you can chop and mix everything together, but keep the vinaigrette aside until just before serving.

Can I use regular pears instead of stewing pears?

Yes, then choose ripe pears for a soft texture and sweet taste.

What if I can't find truffle pecorino?

Use another hard cheese such as comté, aged goat cheese or parmesan.

How do I prevent chicory from turning brown?

Rinse the cut chicory immediately after cutting under cold water and pat dry.

Does this salad go well with hot dishes?

Absolutely! The fresh and crunchy element makes it the perfect complement to richer winter fare or a barbecue.

Festive chicory salad with stewed pear and truffle pecorino

Name: Festive chicory salad with stewed pear and truffle pecorino
Cook time: 20 min
Total time: 20 min
Yield: 4 people
Ingredients: 2 stewed pears; 2 large heads of endive; 2 small gem lettuces; 150 g truffle pecorino (or comté, parmesan, or another hard cheese); 1 shallot; 4 tablespoons apple cider vinegar; 8 tablespoons walnut oil; Pepper and salt from the mill

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20 min

•

Easy

This is a truly lovely, delicious winter salad if you want to add extra vegetables to the table. Perfect as a refreshing counterpoint to a winter main course and very easy to prepare. The stewed pear adds a soft sweetness, the chicory adds a crunch, and the truffle pecorino completes it all. Not to mention the shallot vinaigrette with walnut oil! Truly a salad with so much flavor and texture! Great witha beef wellingtonor chicken from the oven.

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Ingredients

What do you need?

Quantity: 4 people

Salad 2 stewed pears
2 large heads of endive
2 small gem lettuces
150 g truffle pecorino (or comté, parmesan, or another hard cheese)

Shallot vinaigrette 1 shallot
4 tablespoons apple cider vinegar
8 tablespoons walnut oil
Pepper and salt from the mill

2 stewed pears
2 large heads of endive
2 small gem lettuces
150 g truffle pecorino (or comté, parmesan, or another hard cheese)

1 shallot
4 tablespoons apple cider vinegar
8 tablespoons walnut oil
Pepper and salt from the mill

Preparation method

How do you make this?

Prepare lettuce
Cut off the bottom of the gem lettuce and slice thinly. Do the same with the chicory. Rinse the sliced chicory briefly under cold water to prevent discoloration and pat dry.

Cutting stewing pears
Halve the stewing pears, remove the core with a melon baller or knife and cut into thin slices.

Mix
Combine the gem lettuce, chicory, and stewed pear in a large bowl. Grate half the cheese over the top and toss again. Then add the remaining cheese to create a snow-covered salad—a truly festive touch.

Making vinaigrette
Finely chop the shallot. Mix with apple cider vinegar, olive oil, salt, and pepper. Taste and adjust the seasoning if necessary.

Finishing
Pour the vinaigrette over the salad just before serving so that the leaves remain crisp.

Tips

You can also sauté the pears briefly and vigorously first. Use them slightly cooled; too hot will make the lettuce limp.
You can make the vinaigrette in advance, but only add it at the last minute.
No truffle pecorino? Comté, Parmesan, or aged Manchego work just as well.
Serve as a side dish with game, poultry or a festive vegetarian main course.