Salad of Pea Sprouts, Pear, Belgian Endive, and Ham Julienne

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A charming salad, mild-mannered but with a pleasant sharpness beneath the light cream coating and a faint pervasive fruitiness. Refreshing, pretty, and quick to assemble.


  • 4 ounces pea sprouts (4 cups)
  • 1 teaspoon minced shallot
  • ¼ teaspoon kosher salt
  • Pinch of sugar
  • 2 tablespoons lime juice
  • 2 tablespoons mild light oil, such as grapeseed
  • 2 tablespoons heavy cream
  • 1 ripe Bartlett pear
  • ¼ pound Westphalian-style or baked ham, sliced thin
  • 2 medium Belgian endives, trimmed and rinsed
  • 2 tablespoons chives cut into 1-inch lengths


    1. Rinse and gently pat dry or spin-dry pea sprouts. Refrigerate.
    2. Combine shallot, salt, sugar, and lime juice. Whisk in oil, then cream. Halve and core pear, then cut into thin julienne strips about 1½ inches long. Toss with 2 tablespoons of the dressing; set aside.
    3. Cut ham into very thin strips about 1½ inches long. Halve endives lengthwise, then cut crosswise into thin slices at an angle. Separate into strips. Toss sprouts, endive, ham, and chives with remaining dressing. Add pear and toss gently.
    4. Distribute among plates and serve at once.