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Seckel Pear and Crispy Mortadella Salad

Scott Phillips

Servings: 4 to 6

A warm, tangy-sweet dressing of balsamic vinegar, lemon juice, and brown sugar acts like a glaze when poured over petite pears. Gruyère and crispy crumbles of mortadella add salty, savory contrast.


  • 10 Seckel pears, quartered lengthwise and cored
  • 3 Tbs. fresh lemon juice
  • Kosher salt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 2 oz. thinly sliced mortadella, halved and sliced crosswise into 1/2-inch ribbons
  • 1/4 cup golden raisins
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. dark brown sugar
  • 1/4 tsp. freshly ground nutmeg
  • Freshly ground black pepper
  • 2 oz. Gruyère cheese, cut into small dice (1/2 cup)
  • 11 oz. Boston or Bibb lettuce leaves, torn into bite-size pieces (8 cups)
  • 1 Tbs. chopped dill

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 20
  • Sodium (mg): 340
  • Carbohydrates (g): 49
  • Fiber (g): 9
  • Protein (g): 6


  • In a medium bowl, combine the pears, 1 Tbs. of the lemon juice, and 1/2 tsp. salt; set aside.
  • In a 10-inch skillet, heat 1 Tbs. of the oil and the butter over medium heat until the foam subsides. Add the mortadella and cook, stirring occasionally, until crisp, about 3 minutes.
  • Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Let sit at room temperature until cool enough to handle; coarsely crumble. Reduce the heat to medium low, add the raisins to the skillet, and cook, stirring, until they are deep golden brown, 15 to 30 seconds. Transfer to a paper-towel-lined plate.
  • In a small saucepan, combine the remaining 2 Tbs. lemon juice, the vinegar, brown sugar, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook over medium heat, stirring, until the sugar dissolves. Remove from the heat and slowly whisk in the remaining 1/4 cup olive oil. Pour over the pears and stir in the cheese and raisins.
  • In a large bowl, toss the lettuce and dill with a little salt and pepper. Divide evenly among 4 to 6 plates. Spoon the pear mixture on top and sprinkle with the mortadella.


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