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Chicory Salad with Pear Vinaigrette

Stefano Secchi Pairs Mushroom Polenta With Chicory Salad for a Winter Dinner
Stefano Secchi Pairs Mushroom Polenta With Chicory Salad for a Winter DinnerNathan Congleton / TODAY

Chef notes

This is a similar recipe we are using now at Rezdôra for seasonal fruit and chicory salad. It is so, so good! Definitely buy a good-quality pear juice (unless you feel like juicing your own) and simply add all the additional ingredients, whisk well, season with salt and dress whatever winter greens you're feeling.

Technique tip: This dressing is best used with lettuces that are a bit heartier; the dressing is a little thicker so weak lettuce will wilt.

Swap options: Apple cider can also be used instead of pear; adjust with almond oil instead of walnut oil if going this route. Use kale, treviso, radicchio or any other chicory.

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Pear Vinaigrette (makes 2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 shallot, finely minced
  • 2 cups pear juice, reduced by half
  • 1 tablespoon good white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 cup good-quality walnut oil
  • sea salt, to taste
  • 1 cup castelfranco radicchio
  • 1 cup treviso arugula
  • 1 cup spigarello
  • 1/4 cup shaved Parmigiano-Reggiano
  • 1 pear, thinly sliced
  • 1/2 cup toasted walnuts


For the pear vinaigrette:

In a small sauté pan under low heat, add the extra-virgin olive oil and shallot. Sweat until the shallot is just translucent. Add all remaining ingredients to a blender (or to bowl if you want more texture), blend/whisk well and reserve, refrigerated. The dressing will last 4 to 5 days in the fridge, covered.

For the salad:

Arrange the greens on a platter and drizzle with pear vinaigrette, to your liking. Top with shaved Parmigiano, sliced pear and walnuts.