Name: Red chicory, pear & hazelnut salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 2 heads of red chicory or white if not available; 2 ripe red Williams pears; a good handful of rocket leaves; 25g hazelnuts toasted and chopped; 1 tsp green peppercorns in brine, optional; 2 tbsp hazelnut or olive oil; 2 tbsp mild salad oil, such as sunflower oil or safflower oil; 1 tsp sherry or cider vinegar

2 heads of red chicory
or white if not available
2 ripe red Williams pears
a good handful of rocket
leaves
25g hazelnuts
toasted and chopped

For the dressing

1 tsp green peppercorns
in brine, optional
2 tbsp hazelnut
or olive oil
2 tbsp mild salad oil, such as sunflower oil
or safflower oil
1 tsp sherry
or cider vinegar

Method

step 1
Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.
step 2
Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates – if they are big, cut or tear each one into pieces.
step 3
Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.