This autumn salad has a great deal of taste complexity, without being complicated to make. Courtesy of Anna Olson.
Directions for: Grilled Fennel & Pear Salad
Ingredients
Herbed Ricotta500 g tub ricotta cheese (low fat OK)
cup chopped Italian parsley
2 Tbsp chopped fresh chives
2 Tbsp fresh basil
1 tsp finely grated orange zest
salt and pepper
Saladcup fennel bulb, cut into 1/2-inch slices
2 Bartlett pears, cut into wedges and cored
1 Tbsp extra virgin olive oil
salt and pepper
3 cup mache, Boston lettuce or other delicate salad green
cup chopped radicchio
4-6 fresh figs, cut in half
cup lightly toasted hazelnuts, chopped
1 Tbsp avocado or extra virgin olive oil
1 Tbsp sherry vinegar or white wine vinegar
salt and pepper
Directions
Herbed Ricotta1. For the herbed ricotta, stir all of the ingredients together and season to taste. Chill until ready to serve.
Salad1. For the salad, toss the sliced fennel and pear wedges in 1 Tbsp of olive oil and season lightly. Grill the fennel and pears over medium-high heat, until lightly charred and slightly softened, about 3 minutes on each side. The fennel and pear can be served warm or at room temperature.
2. Arrange the salad greens on a platter or individual plates. Arrange the grilled fennel and pear overtop and sprinkle with the toasted hazelnuts. Top with dollops of the herbed ricotta and drizzle the avocado or olive oil and vinegar on the salad. Season lightly and serve.
See more: Fall, Salad, Main, Vegetarian, Gluten-Free, Quick and Easy, Grill, Cheese, Fruit