Endive, Pear, and Cambozola Salad

10 Reviews
75% would make this recipe again

The slightly bitter taste of endive and radicchio makes a nice contrast with the sweetness of the pear and the sweet pungency of cambozola.

This recipe is incompatible with your food profile

Preparation : 15 min
calories/serving

Ingredients

1 Belgian endive (Witloof), julienned 150 g
1 radicchio (red chicory), julienned 300 g
2 pears, julienned 300 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/4 cup extra virgin olive oil 65 mL
160 g Cambozola cheese, or Gorgonzola, cut into small pieces
4 tbsp almonds [optional] 30 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Prepare the Belgian endive and radicchio. Julienne and place in a salad bowl.
  2. Peel the pear(s), cut lengthwise pieces, discard the core and julienne the pieces. Add to the bowl, sprinkle with the lemon juice and oil, add pepper and salt, then mix delicately.
  3. Cut the cheese into bite-size pieces and transfer to the bowl. Add the almonds (*), if desired, and serve.

Observations

(*) Blanched almonds will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

320

Fat

26 g

39 %

Saturated 7.2 g
+ Trans 0 g

36 %

Cholesterol

30 mg

Sodium

260 mg

11 %

Carbohydrate

17 g

6 %

Fibre

4 g

15 %

Sugars

8 g

Net Carbs

13 g

Protein

9 g

Vitamin A

62 %

Vitamin C

22 %

Calcium

17 %

Iron

6 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 1
Fats 6

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

10 Reviews (9 with rating only) 75% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | No Cook

Top Reviews

View All Reviews
september 26, 2008 | I would make this recipe again

Looks like something from a 5* restaurant and just as delicious. The mixture of both color, endive white and winer color radichio is a great combination. The addition of the gambozola cheese - which is from the blue cheese family - is the perfect match and gives a burst of flavor to each bites. For those who may not like pears, I could see that an apple would also do the trick. It was excellent.

Useful 4

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.