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Bon Appétit

Pears and Radishes With Gorgonzola and Nori

By Chris Morocco
Pears and Radishes With Gorgonzola and Nori recipe
Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

This winter salad has it all: salty, creamy cheese; crackly, crunchy seaweed; sweet and crisp pears; and crunchy radishes with a little zing. If your nori has softened slightly or bends too much to shatter, gently toasting it over a hot burner for a few seconds will help to bring out its roasted flavor and make it easier to crumble.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

3 ripe but firm pears (such as Bosc or small Asian)
2 medium radishes (such as watermelon) or purple daikon or a 4" piece regular daikon, trimmed
Kosher salt
¼ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
Flaky sea salt
4 oz. Gorgonzola dolce or other soft blue cheese
Freshly ground black pepper
1 toasted nori sheet

Preparation

  1. Step 1

    Thinly slice pears, starting from outside edge and cutting until you hit seeds and working your way around core. Thinly slice radishes (a mandoline is great, but a sharp knife will do it just fine). Combine pears and radishes in a large bowl; season with kosher salt. Add oil and lemon juice and toss to coat. Taste and season with more kosher salt if needed.

    Step 2

    Arrange some salad on each plate, dividing evenly, and sprinkle lightly with sea salt. Crumble Gorgonzola on top and season with pepper. Crush nori and sprinkle some over each salad.

TagsDinnerEasySaladPearFruitAsian PearRadishRoot VegetableVegetableGorgonzolaBlue CheeseCheeseDairySideWinterVegetarianGluten FreeNut FreeBon Appétit
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