Pear, Pistou and Potato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My accomplice, Dear Niece gave me insider information regarding this salad recipe. I have her doing my culinary crime grunt work for me now. She and I will negotiate salary later...after she's proven her worth. For easier preparation, I roast the potatoes the evening before and allow to cool. Salad recipe does require some preparation, but is worth the effort. Stolen from a local vegetarian restaurant. What else is new? Ingredients:
6 cups mixed greens, divided |
2 medium ripe firm pears, peeled, cored and diced |
4 roasted small red potatoes, unpeeled and scrubbed, roasted and cut into chunks |
3/4 cup homemade pesto sauce (or pistou sauce-read *note) |
1/3 cup sliced almonds, roasted (omit if using pesto sauce as it already contains nuts) |
Directions:
1. *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
2. Divide and arrange the mixed greens on 4 salad plates.
3. Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
4. Since this is in essence a pilfered recipe, all amounts are estimated.
5. A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.
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