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Pan-Roasted Pear Salad with Parmesan and Pecans

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I enjoy salads all year long–mainly, because they’re healthy and don’t take too long to prepare. Salads with roasted vegetables and/or fruit are a favorite.  Roasting adds so much flavor and helps create a more satisfying meal. For this pear salad recipe, carmelizing the pears on top of the stove prevents them from becoming overcooked–as they do when oven-roasted.  The balsamic vinegar is used to make a fruity vinaigrette that accentuates the pears’ flavor.  In addition, a couple of extra tablespoons of the vinegar is stirred into the hot pan while cooking the pears, creating a glazy coating.  For the greens, a mix of crunchy, mild green leaf lettuce works well.  Add salty Parmesan to offset the pears’ natural sweetness and pecans for buttery richness.  And, you have a lovely autumn salad with lots of appeal! Finding a suitable wine pairing for salad can sometimes be challenging, especially when balsamic vinegar is involved.  However, this salad pairs well with sparkling wine or Champagne. Enjoy!   Pan-Roasted Pear Salad with Parmesan and Pecans: Serves 6 *Use organic ingredients when possible Ingredients: 1 1/2 pounds pears, quartered lengthwise and cored Salt and pepper 2 tablespoons olive oil 3 tablespoons plus 1 teaspoon balsamic vinegar 1 small shallot, minced 1/2 teaspoon sugar 1/2 small head green leaf lettuce (4 ounces), torn into 1-inch pieces or loose mixed greens 1 cup shaved Parmesan cheese 3 tablespoons chopped pecans, toasted Method: –Toss pears with 1/4 teaspoon […]

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Winter Grapefruit and Avocado Salad

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When I first saw the recipe for this colorful winter salad in the cookbook, Southern My Way–Simple Recipes, Fresh Flavors by Gena Knox, I knew I had to make it.  Mainly, because it looked so healthy, but also, because it contained many of my favorite foods and spices—avocados, citrus fruit, basil, and ginger. Plus, it’s nice to enjoy food fare that’s a little lighter, especially after all of the indulgences around the holidays.  This refreshing salad makes a nice starter to a winter meal. And, if you add shrimp or crab, it becomes a light but satisfying lunch (or dinner).   Winter Grapefruit and Avocado Salad *Use organic ingredients when possible Prep Time 10 minutes Serves 4 Ingredients: Salad 2 pink grapefruits or oranges (or one of each) 2 ripe but firm avocados 1/3 cup torn basil leaves 1 head buttercrunch or bibb lettuce, torn into large pieces Dressing (I have to say, this cookbook has the BEST dressings.) 2 tablespoons minced shallots 1 teaspoon soy sauce 1 teaspoon honey 1/2 teaspoon sesame oil 1/2 teaspoon minced fresh ginger 2 tablespoons good quality olive oil Method: First  Peel and segment the grapefruits/ oranges, reserving 4 tablespoons juice. Next  To prepare dressing, whisk together reserved grapefruit/orange juice, shallots, soy, honey, sesame oil, ginger, and olive oil.  Season with salt and freshly ground black pepper; set aside. Last  Quarter avocados lengthwise and remove pit and peel.  Cut lengthwise into 1/2-inch slices and place […]

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Photography

Winter Grapefruit and Avocado Salad

42 Comments

When I first saw the recipe for this colorful winter salad in the cookbook, Southern My Way–Simple Recipes, Fresh Flavors by Gena Knox, I knew I had to make it.  Mainly, because it looked so healthy, but also, because it contained many of my favorite foods and spices—avocados, citrus fruit, basil, and ginger. Plus, it’s nice to enjoy food fare that’s […]

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