Ingredients
Anchovy Vinaigrette
- 2 anchovies
- 3 Tbsp fresh lemon juice (about 1 medium lemon + 1 tsp lemon zest)
- 2 Tbsp grated Parmesan cheese
- 1 clove garlic (grated or very finely chopped)
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- Freshly ground black pepper, to taste
Salad
- ⅔ cup walnuts
- 3 heads Belgian endive (any color, ends trimmed, outer discolored leaves discarded)
- 2 heads little gem lettuce (ends trimmed, outer discolored leaves discarded)
- 2 ripe pears (any variety, thinly sliced into half moons)
- 7 oz Gorgonzola or Roquefort cheese
- 2 Tbsp chives (thinly sliced, plus more for garnish)
- Flaky sea salt, to taste
Instructions
- Make the anchovy vinaigrette: Place 2 anchovies in a mortar and grind with a pestle until a smooth paste forms, or finely chop them with a knife. Transfer to a medium mason jar, then add 3 Tbsp fresh lemon juice, 2 Tbsp grated Parmesan cheese, 1 grated garlic clove, 1 tsp Dijon mustard, 1 tsp lemon zest, and ½ cup extra virgin olive oil. Secure the lid tightly and shake vigorously until well combined. Taste and season with freshly ground black pepper as needed.
- Toast the walnuts: Heat a dry medium skillet over medium heat. Add the walnuts and cook, shaking the pan occasionally, until they are toasted and fragrant, about 3 minutes. Remove from heat, roughly chop the walnuts, and set aside.
- Assemble and toss the salad: Separate the leaves of the Belgian endive and place them in a large mixing bowl along with the little gem lettuce leaves. Add the sliced pears, most of the Gorgonzola cheese, and 2 Tbsp sliced chives. Drizzle the prepared anchovy vinaigrette over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning if necessary.
- Serve: Transfer the tossed salad to a large platter. Crumble the remaining Gorgonzola cheese over the top, garnish with additional chives, and sprinkle flaky sea salt to taste. Serve immediately to enjoy the crisp textures and contrasting flavors at their best.
Notes
- Use ripe pears for a sweeter contrast to the tangy cheese and vinaigrette.
- If you prefer, substitute Gorgonzola with Roquefort or another blue cheese.
- Walnuts can be toasted in the oven at 350°F (175°C) for about 5-7 minutes as an alternative.
- For a vegetarian version, skip the anchovies in the vinaigrette.
- Make the vinaigrette ahead of time and store in the refrigerator for up to 2 days; bring to room temperature before tossing with salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: European
