Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pecan, Radicchio, and Asian Pear Salad

Featured in our 2017 Christmas Guide
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.


  • 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


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks