Nutty Grilled Pear Salad

Nutty Grilled Pear Salad
30 min.
2 h. 38 min.
Ready in


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 fresh lemon juice
1 tablespoon fresh lemon zest
coarse salt (to taste)
freshly ground Black pepper (to taste)
3 tablespoons olive oil
For the Salad
4 firm Pear (washed, core removed and thickly sliced)
1 tablespoon pine nut
1 head Radicchio (washed and cored)
½ cup black Olives (pitted and finely chopped)
2 sprigs fresh parsley (finely chopped)
2 tablespoons fresh lemon juice
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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

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.
Arrange the sliced pears in a large bowl or baking sheet, drizzle with marinade, cover and let stand for 2 hours.
When ready to cook, prepare the grill for direct grilling. Preheat to medium-high.
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.
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.
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.