Endive and Pear Salad

26 Reviews
88% would make this recipe again

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

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Preparation : 10 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
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. Add the almonds (*) 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 (200 g)

Amount

% Daily Value

Calories

190

Fat

15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

16 g

5 %

Fibre

4 g

15 %

Sugars

7 g

Net Carbs

12 g

Protein

2 g

Vitamin A

51 %

Vitamin C

22 %

Calcium

2 %

Iron

5 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

26 Reviews (25 with rating only) 88% would make this recipe again

My Notes

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  • 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

Fruits | Vegetables | First courses/Appetizers | Salads | No Cook

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Delicious! I added my own twist to this by using the classic vinaigrette with honey in it. The little taste of honey gave this an extra little sweetness to marry with the bitter notes of the endives and radicchio...:)

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