Photo: Anna Pelzer
Belgian Endive, Celery Root and Pear Salad with Hazelnut Vinaigrette
10 ingredients
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Estimated Nutrition (whole recipe, rough)
279
Calories
2g
Protein
14g
Fat
36g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Endive | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup hazelnuts
- 2 Tbs. sherry wine vinegar
- 1 shallot, minced
- 1/4 cup hazelnut oil or vegetable oil
- Salt and freshly ground pepper, to taste
- 5 heads Belgian endive
- 1 celery root, peeled and coarsely grated
- 1 head radicchio, shredded
- 2 pears
- 1 lemon, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes