Endive and Pear Salad | Print |
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Makes 4 servings


Buttermilk dressing:

  • 1 clove garlic, crushed
  • ¼ teaspoon salt
  • 1/3 cup buttermilk
  • 2 tablespoons each: plain Greek yogurt, white wine vinegar, olive oil
  • 1 teaspoon minced fresh chives
  • ½ teaspoon minced fresh dill


  • 4 heads Belgian endive, separated into leaves, rinsed, patted dry
  • 2 medium-size ripe Bartlett pears, halved, cored, thinly sliced
  • ½ cup crumbled queso fresco or ricotta salata
  • ¼ cup toasted salted pepitas (pumpkin seeds)
  • Fresh pomegranate seeds
  • 2 or 4 tablespoons minced fresh cilantro
  1. For dressing, mash the garlic and salt together into a paste in a mortar and pestle or on a cutting board using the flat side of a knife. Place in a jar with a tight-fitting lid. Add buttermilk, Greek yogurt and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs. Refrigerate covered up to 2 days.
  2. Toss Belgian endive leaves and sliced pears in large bowl. Drizzle with buttermilk dressing. Toss to mix. Sprinkle with cheese, pepitas, pomegranate seeds and cilantro. Serve.