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

Name: Salad of Pea Sprouts, Pear, Belgian Endive, and Ham Julienne
Yield: Serves 4 as a first course
Ingredients: 2 medium Belgian endives, trimmed and rinsed; 2 tablespoons chives cut into 1-inch lengths; ¼ pound Westphalian-style or baked ham, sliced thin; ¼ pound Westphalian-style or baked ham, sliced thin; 4 ounces pea sprouts (4 cups); ¼ teaspoon kosher salt; 1 teaspoon minced shallot; 2 tablespoons lime juice; Pinch of sugar; 2 tablespoons mild light oil, such as grapeseed; 2 tablespoons mild light oil, such as grapeseed; 1 ripe Bartlett pear; 2 tablespoons heavy cream

Preparation info

Serves
4
as a first course

Difficulty
Easy

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.

Ingredients

4 ounces pea sprouts (4 cups)
1 teaspoon minced shallot
¼

Starter
Gluten-free

Method

Rinse and gently pat dry or spin-dry pea sprouts. Refrigerate.
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.
Cut ham into very thin strips about 1½ inches long. Halve endives lengthwise, then cut c