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Nutty Grilled Pear Salad

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Nutty Grilled Pear Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 38 min.
Ready in
Calories:
239
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein1.46 g(1 %)
Fat14.11 g(12 %)
Carbohydrates30.57 g(20 %)
Sugar added0 g(0 %)
Roughage6.97 g(23 %)
Vitamin A31.86 mg(3,983 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.53 mg(4 %)
Vitamin B₆0.09 mg(6 %)
Folate21.14 μg(7 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.15 mg(20 %)
Potassium286.12 mg(7 %)
Calcium58.31 mg(6 %)
Magnesium21.36 mg(7 %)
Iron1.41 mg(9 %)
Zinc0.37 mg(5 %)
Saturated fatty acids2 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
servings
For the Marinade
2 sprigs
fresh rosemary (rinsed and dried; leaves removed and finely chopped)
2 sprigs
fresh thyme (rinsed and dried; finely chopped)
4
Sage leaf (rinsed and dried; finely chopped)
2 cloves
garlic (peeled and finely chopped)
2 tablespoons
1 tablespoon
coarse salt (to taste)
freshly ground Black pepper (to taste)
3 tablespoons
For the Salad
4
firm Pear (washed, core removed and thickly sliced)
1 tablespoon
1 head
Radicchio (washed and cored)
½ cup
black Olives (pitted and finely chopped)
2 sprigs
fresh parsley (finely chopped)
2 tablespoons
Preparation

Kitchen utensils

1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Parchment paper, 1 Kitchen towel

Preparation steps

1.
Place the chopped rosemary, thyme, sage and garlic in a small bowl. Squeeze 2 tablespoons lemon juice over the herbs and add the lemon zest. Season to taste with salt and pepper; add the olive oil and gently toss.
2.
Arrange the sliced pears in a large bowl or baking sheet, drizzle with marinade, cover and let stand for 2 hours.
3.
When ready to cook, prepare the grill for direct grilling. Preheat to medium-high.
4.
Brush the grill grate lightly with oil. Remove the sliced pears from the marinade (reserve the marinade); place the marinated pears on the hot grill grate. Grill for 1 to 2 minutes per side, or until golden in color. Transfer from hot grill to serving tray.
5.
Meanwhile, in a nonstick skillet over medium heat, dry roast the pine nuts, stirring constantly until they are golden brown, about 1 to 2 minutes. Add the radicchio leaves, olives, parsley and lemon juice and cook for an additional 1 to 2 minutes.
6.
Divide radicchio mixture evenly between 4 plates. Top with grilled pears and drizzle with reserved marinade. Season with salt and pepper to taste. Serve warm.
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