Best 5 Asian Pear Salad With Tamari Almonds Recipes
Indulge in a culinary journey to the Orient with our Asian Pear Salad accompanied by delectable Tamari Almonds, a refreshing and vibrant dish that tantalizes the taste buds. This delightful salad features crisp Asian pears, a fruit native to East Asia, renowned for its sweet and juicy flesh, balanced by the savory and slightly tangy Tamari Almonds, creating a symphony of flavors. The salad is further enhanced with crunchy radishes, earthy arugula, and a sprinkle of toasted sesame seeds, adding texture and visual appeal. The accompanying recipe for Tamari Almonds offers a simple yet flavorful twist to ordinary almonds, coated in a savory blend of tamari, a Japanese soy sauce, honey, and sesame oil, resulting in a delightful snack or salad topping. Dive into this culinary adventure and savor the unique flavors of the Asian Pear Salad with Tamari Almonds, a dish that promises to transport your taste buds to the vibrant streets of Asia.
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ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
- In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
- Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
- Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
- Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
- Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
- Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
- Preheat the oven to 350 degrees F.
- In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
- Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
- Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
- Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.
ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Blanch the haricot vert and reserve.
- Finely julienne red pepper and reserve.
- Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
- In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
- In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
- Prepare vinaigrette by blending all ingredients.
- Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
- Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
- Clean the scallops and reserve.
- Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.
ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
Steps:
- Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
- Preheat oven to 350 degrees F.
- Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.
ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
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.
ASIAN PEAR SALAD
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.
Tips:
- Choose ripe Asian pears: Look for pears that are slightly soft to the touch and have a sweet, fragrant aroma.
- Use a sharp knife to cut the pears: This will help prevent the pears from bruising.
- Slice the pears thinly: This will help them absorb the dressing better.
- Make the dressing ahead of time: This will allow the flavors to meld.
- Toast the almonds: This will bring out their flavor and make them more crunchy.
- Serve the salad immediately: The pears will start to brown if they sit for too long.
Conclusion:
This Asian pear salad with tamari almonds is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The sweet pears, crunchy almonds, and tangy dressing come together to create a salad that is both satisfying and healthy. So next time you're looking for a new salad to try, give this recipe a try. You won't be disappointed!
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