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Endive and Pear Salad
The slightly bitter taste of endive and radicchio makes a nice contrast with the sweetness of the pear.
Ingredients
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1 |
Belgian endive (Witloof), julienned |
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150 g |
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1 |
radicchio (red chicory), julienned |
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300 g |
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2 |
pears, julienned |
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300 g |
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2 tbsp |
lemon juice, freshly squeezed |
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3/4 lemon |
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1/4 cup |
extra virgin olive oil |
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65 mL |
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4 tbsp |
almonds [optional] |
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30 g |
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salt to taste |
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ground pepper to taste |
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Method
- Prepare the Belgian endive and radicchio. Julienne and place in a salad bowl.
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Peel the pear(s), cut lengthwise pieces, discard the core and julienne the pieces. Add to the bowl, sprinkle with the lemon juice and oil, add pepper and salt, then mix delicately. Add the almonds (*) and serve.
Remarks
(*) Blanched almonds will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.
Claims
- Free :
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Added Sugar
- Low :
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Sodium
- Source of :
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Fibre, Magnesium, Manganese, Vitamin C, Zinc
- Good source of :
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Copper, Potassium
- Excellent source of :
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Folacin, Vitamin A, Vitamin E, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (200g)
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Amount
% DV*
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* DV = Daily Value
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Calories
190
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Fat
15 g
23 %
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Saturated 2 g
+ Trans 0 g
10 %
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Cholesterol
0 mg
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Sodium
15 mg
1 %
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Carbohydrate
16 g
5 %
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Fibre
4 g
15 %
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Sugars
7 g
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Protein
2 g
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Vitamin A
50 %
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Vitamin C
20 %
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Calcium
2 %
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Iron
4 %
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More info
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