Radicchio, beetroot and pear salad

Radicchio, beetroot and pear salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 small french stick or baguette
oil, for frying
1 bunch baby beetroot
2 radicchios
1 endive, base trimmed
2 firm pears

Dressing

Quantity Ingredient
2 tablespoons balsamic vinegar
1 tablespoon dijon-style mustard
6 tablespoons extra virgin olive oil
freshly ground black pepper
salt

Method

  1. Cut the baguette across into thin slices. Heat the oil in a shallow frying pan and fry the bread slices quickly until lightly golden on both sides. Drain on crumpled paper towels and set aside. If making ahead, store airtight.
  2. Cut off the tops about 1 cm above the beetroot, keeping only the tiny young leaves for the salad. Wash, leave whole and do not peel. Cover with cold water in a large saucepan. Cook, covered, for 15 minutes or until tender. Drain, cool slightly and slip off the skins. Halve if large.
  3. Wash radicchio and endive and remove any discoloured outer leaves. Quarter, core and slice the pears.
  4. In a large bowl, whisk together the vinegar, mustard and oil. Season with salt and pepper and set aside.
  5. To serve, toss the beetroot and leaves, radicchio, endive, pears and croûtons with the dressing. Season with freshly ground black pepper and serve.
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