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Recipe

Pecan, Radicchio, and Asian Pear Salad

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 4

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

Ingredients

  • 3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
  • 2 tsp. unsalted butter
  • Kosher salt
  • 1-1/2 Tbs. sherry vinegar
  • 1/2 tsp. granulated sugar
  • Freshly ground black pepper
  • 2 Tbs. roasted walnut oil
  • 2 Tbs. extra-virgin olive oil
  • 1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
  • 3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
  • 1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 10
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 5
      Sodium (mg): 220
      Carbohydrates (g): 13
      Fiber (g): 5
      Protein (g): 3

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).
  • In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.
  • Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

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