Pan Roasted Pear Salad With Watercress Parmesan And Pecans Food

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

Steps:

• What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS

Steps:

• The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
• Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
• Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

ROASTED PEAR SALAD

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

ROASTED BARTLETT PEAR SALAD

Steps:

• Toss the pears in melted butter and sugar.
• Roast at 500 degrees til slightly browned on both sides.
• Take out to cool slightly, but you can serve slightly warm on salad.
• Whisk the oil, vinegar, salt and pepper together to make the dressing.
• Toss the arugula, pears and dressing til all leaves are coated.
• Toss again gently with the cheese and nuts or just sprinkle on top of each plate.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

SALAD OF PEARS AND PARMESAN CHEESE

Steps:

• Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
• Mix the remaining vinegar with the oils and set aside.
• Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.

WATERCRESS, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD

Steps:

• If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
• Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
• Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper.
• Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over.

ROASTED PEAR SALAD

Steps:

• In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.