Name: Radish, Chicory & Marinated Pear Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp light soft brown sugar; 80 ml/2½ fl oz/⅓ cup light olive oil, plus 1 tbsp for the croûtons; 2 tsp Dijon mustard; 25 g/1 oz unsalted butter; 2 large red chicory (Belgian endive), outer leaves discarded and leaves separated, quartered lengthways; 2 large yellow chicory (Belgian endive), outer leaves discarded and leaves separated, cut into 3 diagonally; 50 g/1¾ oz/½ cup walnuts, toasted and lightly crushed; 4 tbsp white balsamic vinegar; 1 shallot, halved lengthways and thinly sliced; 4 spring onions (scallions), green part only, roughly chopped; 12 small radishes, finely sliced; 1 tbsp olive oil; 50 g/1¾ oz stale sourdough bread, torn into bite-sized pieces; 2 large slightly under-ripe pears, peeled, cored and each cut into 8 wedges

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is the perfect salad for autumn and the best season for buying pears. In France, there are lots of different varieties of pear, so there is a wide selection to choose from. I’m a fan of the Pascatan, but I guess it’s best to choose your own favourite. Using two colours of chicory (Belgian endive) makes the salad particularly attractive, but you can just use yellow chicory if you like. You can serve the salad as a meal on its own, or it goes very well with a charcuterie board, or even a