Recipe courtesy of Anne Burrell

Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
  3. Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside.
  4. Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
  5. 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.
  6. 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.
  7. Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
8m Easy 99%
CLASS
Eddie Jackson

Roasted Herb Wings

14m Intermediate 99%
CLASS
Rick Bayless

Classic Guacamole

8m Easy 100%
CLASS
25m Easy 99%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 98%
CLASS
32m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now