Recipe courtesy of Anne Burrell
Episode: Feeding Frenzy
Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.

Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside.

Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.

Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side.

Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.

Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

IDEAS YOU'LL LOVE

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Italian Chopped Salad

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking