Crisp Endive Salad with Pear & Gorgonzola
Crisp, elegant, and bursting with flavor, this Endive, Pear, and Gorgonzola Salad is the ultimate combination of sweet, savory, and tangy. Bitter endive and tender little gem lettuce are tossed with juicy pears, creamy gorgonzola, toasted walnuts, and a zesty anchovy vinaigrette for a sophisticated salad that's perfect for holidays, dinner parties, or an elevated weeknight side.
Servings: 6 servings
Calories: 417kcal
Equipment
Ingredients
For the Anchovy Vinaigrette
- 2 anchovies
- 3 Tbsp fresh lemon juice, about 1 medium lemon + 1 tsp lemon zest
- 2 Tbsp grated Parmesan cheese
- 1 clove of garlic, grated or very finely chopped
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- Freshly ground black pepper
Remaining Salad Ingredients
- ⅔ cup walnuts
- 3 heads of Belgian endive, any color, ends trimmed, any discolored outer leaves discarded
- 2 heads little gem lettuce, ends trimmed, any discolored outer leaves discarded
- 2 ripe pears, any variety, thinly sliced into half moons
- 7 oz Gorgonzola or Roquefort
- 2 Tbsp chives, thinly sliced, plus more for garnish
- Flaky sea salt
Instructions
- Make the anchovy vinaigrette. Place 2 anchovies in a mortar, then grind with a pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar. Add 3 Tbsp fresh lemon juice, 2 Tbsp grated Parmesan, 1 grated garlic clove, 1 tsp Dijon, 1 tsp lemon zest, and ½ cup extra virgin olive oil. Secure the lid tightly, then shake until well combined. Taste and adjust seasoning, adding black pepper as needed.
- Toast the walnuts. Place walnuts in a dry medium skillet set over medium heat, then cook, shaking the pan occasionally, until toasted and fragrant, about 3 minutes. Roughly chop, then set aside.
- Toss with dressing. Separate the endive leaves then place in a large mixing bowl along with little gem lettuce leaves, sliced pears, most of the gorgonzola cheese, and 2 Tbsp sliced chives. Drizzle the anchovy vinaigrette on top, then gently toss to thoroughly coat. Taste and adjust seasoning, then transfer the salad to a large platter. Crumble the remaining gorgonzola cheese on top, garnish with extra chives, then sprinkle with flaky sea salt. Enjoy immediately!
Notes
- If you can’t find little gem lettuce, frisée is an excellent option here as well.
- Make-ahead: Wash and dry the greens, toast the nuts, and make the vinaigrette up to 3 days ahead. Slice the pears just before serving to prevent browning.
- Storage: Once dressed, the salad is best eaten immediately. Leftovers will keep for up to 1 day in the refrigerator, but the greens will soften. To store components separately, keep the vinaigrette in a jar, greens in a sealed container, and nuts in a dry, airtight jar.
Nutrition
Calories: 417kcal | Carbohydrates: 15g | Protein: 11g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 27mg | Sodium: 436mg | Potassium: 415mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2136IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 1mg
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