Pan-Roasted Pear Salad With Watercress, Parmesan and Pecans |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Salads can be as simple as throwing together lettuce with some dressing to fabulously delectible and worthy of a special occassion. Here's a fabulously delicious one from The Best of America’s Test Kitchen 2009. Also a fit in the Paleo diet. It takes a little time due to the pears cooling in the balsamic glaze, but utilize the time well and prepare the remainder. Ingredients:
3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou) |
2 teaspoons sugar |
salt and pepper |
2 teaspoons olive oil |
4 tablespoons balsamic vinegar, divided |
2 tablespoons olive oil |
1 tablespoon shallot, minced |
2 tablespoons sugar plus 1/2 teaspoon sugar |
salt |
fresh ground pepper |
4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces |
4 cups watercress, washed, dried, and stemmed (about 4 cups) |
4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler |
3/4 cup pecans, toasted and chopped |
Directions:
1. The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
2. Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
4. Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.
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