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Asian pear salad with pomegranate, endive, and toasted hazelnuts

Serves 4

1/4 cup unskinned, shelled hazelnuts
1 pomegranate
3 Asian pears, cored and sliced into eighths
3 Belgian endive, thinly sliced lengthwise
1 tablespoon champagne vinegar
Salt and pepper, to taste
3 tablespoons olive oil
1. Set the oven at 400 degrees. On a rimmed baking sheet, spread the hazelnuts. Toast them for 15 minutes. Leave to cool. Rub the hazelnuts in a kitchen towel to remove the skins. Chop nuts


2. Halve the pomegranate horizontally. Set the fruit on a plate, cut sides down. Gently mash the fruit into the plate. Remove the remaining seeds with a spoon.

3. On a shallow platter, gently toss the Asian pears and endive.

4. In a bowl, whisk the vinegar, salt, and pepper. Whisk in the oil a spoonful at a time. Taste for seasoning and add more salt and pepper, if you like. Sprinkle the dressing over the salad mixture. Add hazelnuts and pomegranate seeds.

Jonathan Levitt

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