STREAMING NOW: Carnivorous

Pear, Pistou and Potato Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My accomplice, Dear Niece gave me insider information regarding this salad recipe. I have her doing my culinary crime grunt work for me now. She and I will negotiate salary later...after she's proven her worth. For easier preparation, I roast the potatoes the evening before and allow to cool. Salad recipe does require some preparation, but is worth the effort. Stolen from a local vegetarian restaurant. What else is new?”

Ingredients Nutrition

  • 6 cups mixed greens, divided
  • 2 medium ripe firm pears, peeled, cored and diced
  • 4 roasted small red potatoes, unpeeled and scrubbed, roasted and cut into chunks
  • 34 cup homemade pesto sauce (or pistou sauce-read *NOTE)
  • 13 cup sliced almonds, roasted (omit if using PESTO sauce as it already contains nuts)


  1. *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
  2. Divide and arrange the mixed greens on 4 salad plates.
  3. Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
  4. Since this is in essence a pilfered recipe, all amounts are estimated.
  5. A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a