ROASTED PEAR SALAD RECIPES

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ROASTED AND RAW BRUSSELS SPROUTS SALAD RECIPE - NYT COOKING



Roasted and Raw Brussels Sprouts Salad Recipe - NYT Cooking image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you’ll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

  • Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
  • Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
  • Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
  • Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
  • Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

PEAR & GORGONZOLA SALAD - A FOOD LOVER'S KITCHEN



Pear & Gorgonzola Salad - A Food Lover's Kitchen image

This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.

Provided by Laura

Categories     Salad

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 tablespoon apple cider vinegar
1/2 teaspoon honey or agave
1/2 teaspoon Dijon mustard
1/4 teaspoon oregano
salt and pepper to taste
Squeeze of lemon juice
3 cups wild lettuce mix or arugula
1 pear (diced)
3 tablespoons crumbled gorgonzola or blue cheese
2 tablespoons chopped walnuts (lightly toasted)
2 tablespoons dried cranberries (roughly chopped)

Steps:

  • Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
  • To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
  • Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
  • Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.

Nutrition Facts : Calories 219 kcal, CarbohydrateContent 15 g, ProteinContent 4 g, FatContent 17 g, SaturatedFatContent 4 g, CholesterolContent 8 mg, SodiumContent 159 mg, FiberContent 2 g, SugarContent 10 g, ServingSize 1 serving

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