Endive And Asian Pear Salad Food

ENDIVE AND PEAR SALAD

Steps:

• Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
• In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

ASIAN PEAR SALAD

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.

FRIED OYSTER WITH ASIAN PEAR SALAD

Steps:

• For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth. Drizzle in the oil while running the processor. Mix in the wasabi powder and salt.
• For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne. Separate and stack the endive leaves and cut into julienne. Cut the chives into lengths to match the pear and endive pieces. Mix the endive, pear and chives in a small bowl and toss with the lemon juice.
• For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating. Dredge each oyster in the flour, shaking off the excess. Dip in the egg wash and then coat in the panko.
• Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling. Fry the oysters until golden brown, 2 minutes.
• To plate: place each oyster shell on a bed of rock salt. Add a dollop of aioli to each shell and a little of the pear and endive salad. Top with a fried oyster, another dot of aioli and some salad.

ENDIVE AND ASIAN PEAR SALAD

Steps:

• Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
• Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
• Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
• Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

ASIAN PEAR SALAD

Steps:

• In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

FRESH PEAR SALAD WITH ASIAN SESAME DRESSING

Steps:

• To make the dressing:.
• Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
• To make salad:.
• Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.