Red chicory, pear & hazelnut salad

Red chicory, pear & hazelnut salad

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(0 ratings)

Prep: 15 mins - 20 mins Ready in 15-20 minutes


Serves 4
Try this refreshing Chicory, pear & hazelnut salad before a warming winter casserole

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal176
  • fat15g
  • saturates1g
  • carbs8g
  • sugars0g
  • fibre3g
  • protein2g
  • salt0.01g
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  • 2 heads of red chicory, or white if not available



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 ripe red Williams pears



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • a good handful of rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 25g hazelnuts, toasted and chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the dressing

  • 1 tsp green peppercorns in brine, optional
  • 2 tbsp hazelnut or olive oil



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp mild salad oil, such as sunflower oil or safflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tsp sherry or cider vinegar


  1. Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.

  2. Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates – if they are big, cut or tear each one into pieces.

  3. Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.

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