Italian Winter Greens with Pear-Walnut Dressing

Total Time:
1 hr
Prep:
25 min
Inactive:
25 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 medium shallots, finely sliced
  • 1/2 cup grapeseed oil, plus more for pan
  • 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
  • 2 tablespoons verjus or 1/2 lemon, juiced
  • 2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 1 bunch kale
  • 1 bunch rainbow chard
  • 1 bunch beet greens
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 cup toasted walnut pieces
Directions

In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.

Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.

Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.


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