Best Red Lettuce Asian Pear And Mint Salad Recipes

Asian Pear Salad image

Provided by kitty.rock

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

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.

Escarole Salad with Pear Slices image

Provided by Martha Stewart

Number Of Ingredients 8

1 1/2 teaspoons Dijon mustard
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
4 slices peasant or sandwich bread, crusts removed
1 head escarole, stem end removed
1 ripe Bosc pear
3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick slices

Steps:

In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.