Photo: Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts Recipe
Ingredients
- 2 Bosc pears, peeled, halved and cored
- Extra-virgin olive oil
- 1/4 cup hazelnuts
- 1/2 pound ripe Taleggio cheese, outer rind removed
- 1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
- Kosher salt
- 1/4 cup champagne vinegar
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. Remove from the oven and coarsely chop.
Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
Heat the flat side of 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 the romaine 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.
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By vickierigsby
Alabama
on February 19, 2013
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I made this for valentines dinner. It was one of my husband's favorite of the whole meal. I changed it up a bit. I did make it with a spring mix and spinach combo greens and made it more of a cool salad. I could not find taleggio and I am not a stinky cheese fan so I used melted fontina which is creamy and buttery. It was so good. The hazelnuts and champagne vinaigrette was perfect over the pears. I will be making this over and over.
By live-to-cook
Newburgh, NY
on February 21, 2012
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Made this salad as a starter for a special dinner guest. We both loved it. The creaminess of the cheese paired with sweetess of the bosc and the crunchy texture of the hazelnut was SPECTACULAR. Was expecting the tallegio cheese to be more pungent but was pleasantly surprised. I ran out of champagne vinegar so I used pinot grigio vinegar which was a fine substitute. A new go to elegant salad.
By optimumfoodie
Northern New Mexico
on February 19, 2012
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OMG! This was amazing. Waaaaaayyyyy better than I expected. The only changes I made were due to availability. I used walnuts and Gouda cheese. I live in northern New Mexico and I am usually forced to improvise. This was 5 star worthy for sure!
Read all 6 reviews