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.

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Preparation : 15 min
320 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 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 1
Fats 6
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

10 Reviews (9 with rating only) 75% 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

Vegetables | First courses/Appetizers | Salads | No Cook

Top Reviews

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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.

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