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.
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Md Momin21
[email protected]This is my new favorite salad! It's so flavorful and refreshing. I love the combination of sweet, salty, and tangy flavors.
Syed Saqlain Kazmi 101
[email protected]This salad is a great way to use up leftover chicken or tofu. I also like to add some crumbled bacon for extra flavor.
Amman Khan
[email protected]I used walnuts instead of pecans, and it was still delicious. I also added a bit of honey to the dressing, which gave it a nice sweetness.
abdul alamin
[email protected]I'm not a big fan of Asian pears, but I loved them in this salad. They were sweet and juicy, and they paired perfectly with the other ingredients.
tony cano
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love that I can use seasonal ingredients, so it's always fresh and delicious.
Kalid Hassan
[email protected]I've made this salad several times now, and it's always a hit. It's a great salad to bring to potlucks or picnics.
Alando May
[email protected]This salad is amazing! The flavors are so well-balanced, and the textures are perfect. I highly recommend it.
MD mehedi hasan Zihad
[email protected]I'm so glad I found this recipe. It's a delicious and healthy salad that I'll be making again and again.
Andrew Godspower
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Nishat Faria
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Shanta Bhandari
[email protected]This salad is so easy to make, and it's perfect for a quick and healthy lunch or dinner.
Chanel Johnson
[email protected]I'm not usually a fan of blue cheese, but I loved it in this salad. It added a nice sharpness that balanced out the sweetness of the pears.
Malo Tialino
[email protected]This is my new favorite salad! It's so flavorful and refreshing. I love the combination of sweet, salty, and tangy flavors.
M Muzammil Muneer
[email protected]I made this salad for a potluck, and it was a huge success. Everyone loved it, and I got lots of requests for the recipe.
Andrea Vazquez
[email protected]This salad is a great way to use up leftover chicken or tofu. I also like to add some crumbled bacon for extra flavor.
RazorGaming
[email protected]I used walnuts instead of pecans, and it was still delicious. I also added a bit of honey to the dressing, which gave it a nice sweetness.
William Howes
[email protected]I'm not a big fan of Asian pears, but I loved them in this salad. They were sweet and juicy, and they paired perfectly with the other ingredients.
Emilio Vasquez
[email protected]This salad is so easy to make, and it's always a hit. I love that I can use seasonal ingredients, so it's always fresh and delicious.
Elijah Gichana
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's light and refreshing, but still filling. I love the contrast between the sweet pears and the salty cheese.
Shamim A Prince
[email protected]This salad was a hit at my dinner party! The combination of flavors and textures was perfect. The Asian pears added a nice sweetness, the pecans added a crunch, and the Maytag blue cheese added a tangy creaminess. I will definitely be making this sal