ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
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.
ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
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
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
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
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.
ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING
Categories Salad Ginger No-Cook Vegetarian Fall Asian Pear Watercress Sesame Gourmet
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Blend all dressing ingredients in a blender until smooth.
- Prepare salad:
- Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
- Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.
FRESH PEAR SALAD WITH ASIAN SESAME DRESSING
Pears are now used in all aspects of cooking. Try this salad that's made exciting with pears and a delicious Asian dressing! Adapted from Southern Living magazine.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2-4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 527.8, Fat 29, SaturatedFat 4, Sodium 572.8, Carbohydrate 71.2, Fiber 15.2, Sugar 44.5, Protein 4.5
CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD
Provided by Anne Burrell
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
- To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
- Toss the endives and pear in a small bowl and set aside.
- Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
- Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
- To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.
ASIAN PEAR SALAD FOR TWO
"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.
Nutrition Facts :
ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUP
Categories Salad Fruit Leafy Green Appetizer Quick & Easy Pear Spice Avocado Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make syrup:
- Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
- Prepare salad:
- Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
- Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
- Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
- Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD
Provided by Todd Davies
Categories Milk/Cream Mixer Cheese Egg Appetizer Brunch Bake Quick & Easy Blue Cheese Winter Asian Pear Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 8
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.
BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD
Steps:
- Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.
CUCUMBER AND ASIAN PEAR MARINATED SALAD
Categories Pear
Number Of Ingredients 7
Steps:
- Slice the cucumbers in half lenghwise, and scoop out the seeds with a spoon. Slice the halves again into half, so you end up with quarters. Cut up the cucumber into chunks about 3/4 cm / 1/2 inch thick (no need to be too precise here; just chop away roughly). Peel, quarter and core the nashi pear. Slice fairly thinly. Combine the cucumber and pear in a large bowl and sprinkle with 1/2 teaspoon salt. Mix well and set aside. In a small bowl, combine the rest of the salt, soy sauce, vinegar, sugar and chili pepper flakes. Stir well but don't worry if the sugar and salt don't melt totally - they will melt once you mix this with the vegetables. Put the combined sauce in the large bowl with the cucumber and pear, scraping out any unmelted sugar and salt. Mix very well. Cover, and let rest for at least an hour or overnight in the refrigerator. It will keep tightly covered for a week. If using in a bento, you may want to put it in a leakproof container if you add some of the marinating sauce. This goes well with a Japanese-style or not-so-Japanese style bento.
ASIAN PEAR SALAD
Steps:
- In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.
ENDIVE AND ASIAN PEAR SALAD
Provided by Todd Davies
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Vinegar Walnut Fall Winter Asian Pear Endive Party Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
ASIAN PEAR AND GRAPEFRUIT SALAD WITH _SAKE_ GRANITA AND PEAR SORBET
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.
Provided by Kyle Caporicci
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
- Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
- Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
- Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
- Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
- Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
BEET AND ASIAN PEAR SALAD WITH BABY GREENS
Categories Salad Fruit Leafy Green Side Apple Beet Winter Asian Pear Lettuce Gourmet
Number Of Ingredients 8
Steps:
- In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
- Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.
ASIAN PEAR, CELERY, AND ARUGULA SALAD
Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially well with celery and arugula.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Whisk together oil and vinegar in a large bowl. Add celery, arugula, and pear; season with salt and pepper. Toss to coat.
CLAIM JUMPER ASIAN PEAR SALAD WITH CITRUS DRESSING
Yeah, I have the Dressing in it's own recipe. Source: John Casey, Claim Jumper Restaurant From: KVOR 13 Kitchen
Provided by Lasko
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients for salad.
- Toss and serve with 2 oz. Citrus Dressing.
Nutrition Facts : Calories 39.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 5.3, Sodium 99, Carbohydrate 3.7, Fiber 1.2, Sugar 2.4, Protein 1.7
ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 21
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.
JICAMA AND ASIAN PEAR SALAD
Jicima is a crisp, sweet vegetable that is delicious either raw or cooked. Sometimes called the Mexican potato, it's sweet and nutty taste makes it a wonderful addition to salads.
Provided by Brenda.
Categories Asian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
- For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
- Drizzle over salad and toss well.
- Serve immediately.
- Source: www.friedas.com.
Nutrition Facts : Calories 72.7, Fat 0.2, Sodium 4.4, Carbohydrate 18.3, Fiber 4.4, Sugar 11, Protein 1.1
ASIAN PEAR FRUIT SALAD
This is a beautiful fall salad--easy, clean tasting, and elegant. You could add seeds from 1/2 a vanilla bean, or some cinnamon or cardamom, but totally unnecessary. May garnish with a little mint. Thanks to my friend Karin for this recipe.
Provided by charlie 5
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Peel the clementines and separate into segments.
- Remove the seeds from the pomegranate.
- Mix together the pears, clementines and pomegranate seeds.
Nutrition Facts : Calories 103.5, Fat 0.5, Sodium 1.5, Carbohydrate 26.3, Fiber 5.8, Sugar 19.6, Protein 1.5
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