Salad Greens with Anjou Pear and Rice Vinegar Dressing

Pear Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

You can certainly use Romaine lettuce in this salad, but the peppery arugula and bitter radicchio are a nice contrast to the other flavors of the menu.


1 Boston or small green or red oak leaf lettuce, leaves separated and coarsely torn
1small head radicchio, trimmed, quartered and leaves separated
2cups arugula
1 ripe Anjou pear, halved, cored and cut into bite-size pieces
1/2cup coarsely chopped walnuts
1/2 English cucumber, thinly sliced
4teaspoons seasoned rice vinegar
1tablespoon honey
1/2teaspoon salt
freshly ground black pepper
1/2cup extra-virgin olive oil


  1. Combine lettuce, radicchio and arugula in a large shallow serving bowl; toss well. Top with pear, walnuts and cucumber.
  2. Combine vinegar, honey, salt and pepper and whisk well. Pour in oil in a steady stream while whisking. Serve with salad.

Recipe by Corinne Trang.


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