Best Asian Pear Salad With Tamari Almonds Recipes

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ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons pear vinegar
1 tablespoon plus 1 teaspoon pear syrup (fresh pear juice reduced to a syrup)
2 teaspoons extra virgin lemon oil
6 cups assorted full-flavored greens (baby mustard, lovage, arugula, dandelion, mizzuna, etc.)
1/4 cup tamari pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup cold Maytag blue cheese, crumbled
1 ripe Asian pear, cored and thinly sliced
1 tablespoon high quality tamari
2 teaspoons molasses
Salt and cayenne pepper
1 cup shelled pecan halves

Steps:

  • Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
  • Preheat oven to 350 degrees F.
  • Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons pear or cider vinegar
4 teaspoons Pear Syrup, recipe follows
1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil
6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna
1/4 cup chopped Tamari Pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup crumbled chilled blue cheese (recommended: Maytag)
Salt and freshly ground black pepper
1 ripe Asian pear, cored, peeled and thinly sliced
3 cups pear juice
1 tablespoon tamari sauce
2 teaspoons molasses
Cayenne pepper and salt
1 cup pecan halves

Steps:

  • In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
  • In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
  • Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
  • Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
  • Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
  • Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
  • Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
  • Preheat the oven to 350 degrees F.
  • In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
  • Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
  • Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
  • Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS



Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/4 pound haricot vert
1 sweet red pepper
4 small heads frisee
1/4 pound mizuna
1/4 pound baby spinach
1 head radicchio
1 shallot, minced
1 tablespoon ginger, minced
3 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons pear nectar
2 tablespoons sesame oil
1/4 cup canola oil
8 to 12 ounces pristine scallops
1/4 cup sugar
1/4 cup water
1 slice of fresh ginger
1 tablespoon pickling spice
1/4 cup pear nectar
Salt
Pepper

Steps:

  • Blanch the haricot vert and reserve.
  • Finely julienne red pepper and reserve.
  • Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
  • In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
  • In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
  • Prepare vinaigrette by blending all ingredients.
  • Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
  • Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
  • Clean the scallops and reserve.
  • Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.

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