Bitey and crunchy, this winter salad adds colour to the table

With its beautiful leaves and strong flavours this salad is a seasonal treat.

A crunchy, colourful winter salad Photo: Nikki To

This is a perfect winter salad that makes the most of seasonal ingredients and perfect with my eggplant parmiagana.

Lovely winter leaves. Photo: Nikki To

Fresh, crunchy, seasonal and healthy. Photo: Nikki To

Radicchio & pear salad

Ingredients

• 2 heads winter leaves such as radicchio Treviso, castelfranco, or endive, picked and washed
• 1 Beurre Bosc pear
• 30g pine nuts
• 40g pecorino, shaved into slices with a peeler
• 75ml olive oil
• 25ml apple or pear vinegar
• Sea salt

Method

1. In a small dry pan over medium heat, toast the pine nuts for 5 to 6 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.
2. In a small bowl, whisk together the olive oil, vinegar and salt.
3. Arrange the salad leaves in a large bowl or plate.
4. Wash and core the Beurre Bosc pear, before slicing thinly. Add the pear slices to the salad, followed by the dressing. Toss gently to coat. Top the salad with shaved pecorino cheese and toasted pine nuts.
5. Serve immediately, enjoying the combination of bitter, sweet and savoury flavours. Serves 4