CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Red pear and hazelnut salad

Pears, like apples, can be used to make savory salads. Pears go well with vegetables, nuts, herbs and meat. In this salad, in a "set" with a pear there are romano, radicio, rucola and hazelnuts.

Red pear and hazelnut salad
Ingredients
  • 1 red ripe pear
  • 70 g roasted and peeled hazelnuts
  • Two heads of young romano salad
  • half kochanchika radikko
  • a handful of arugula
  • 3-4 sprigs of basil (leaves only)
  • 50 ml olive oil
  • 10 ml red wine vinegar, better aged
  • 5 ml wine cotto or other fortified sweet wine (port, Madeira)
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
ut the pear into quarters
Cut the pear into quarters without peeling, remove the core. Cut each quarter lengthwise into 2-3 more wedges. Place in a large bowl.
Step 2
or romano and radicchio l
For romano and radicchio leaves, remove the coarse bases and chop the leaves into large pieces. Add to the pear along with arugula and basil.
Step 3
rush the hazelnuts in a m
Crush the hazelnuts in a mortar (not too finely). Add to salad.
Step 4
ombine all dressing ingre
Combine all dressing ingredients in a lidded jar and whisk vigorously. Drizzle over salad, stir and serve immediately.
Servings
4
Catalog

Tags

pear, Hazelnut, arugula, radicchio, romano, Maggie Bir, fortified wine,

Categories

Salads, Lunch,
See more