Indulge in a culinary journey with ourSpinach-Pear-and-Frisee Salad with Curried Cashews, a delightful symphony of flavors and textures. This refreshing salad combines the juicy sweetness of pears, the earthy notes of baby spinach, and the peppery bite of frisee lettuce, creating a harmonious blend of flavors. The crowning glory is the curried cashews, roasted to perfection and infused with a warm blend of spices, adding a touch of nutty crunch and an exotic aroma to each bite. This enticing salad is not just a feast for the taste buds but also a visual delight, garnished with crumbled blue cheese and a drizzle of tangy lemon-tahini dressing, creating a vibrant and inviting presentation. Prepare to tantalize your senses with this exquisite salad that promises to be the star of any gathering.
The recipe section offers variations to suit your preferences. Try the Tangy Lemon-Tahini Dressing for a zesty kick, or experiment with the Curried Cashews for a delightful crunch. If you're a fan of creamy textures, the Blue Cheese Dressing is a must-try. And for those with a sweet tooth, the Honey-Mustard Dressing adds a touch of sweetness to balance the flavors. With its versatility and customizable elements, this recipe caters to every palate, ensuring a satisfying culinary experience.
FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 31m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
- Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
CURRIED CASHEWS
Bake up an irresistible snack with these sweet, savory and salty cashews.
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
- Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
- Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.
STRAWBERRY, SPINACH, AND PEAR SALAD
Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.
Provided by Allie
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
- Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 27.9 g, Cholesterol 37.8 mg, Fat 31.3 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 8.3 g, Sodium 1019 mg, Sugar 14.3 g
SPINACH PEAR SALAD
This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
- Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
- In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS
This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.
Provided by sugarpea
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
- Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
- Salad: Cut bacon into 1/2" pieces and cook until crisp.
- Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
- Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
Tips:
- Choose fresh and tender spinach: Look for leaves that are deep green and free of blemishes.
- Use ripe pears: They should be slightly soft to the touch and have a sweet, juicy flavor.
- Toast the cashews: This will enhance their flavor and make them more crunchy.
- Curry powder: Use a mild curry powder so as not to overpower the other flavors in the salad.
- Dressing: The dressing is a key component of this salad, so be sure to make it fresh and flavorful.
- Serve immediately: This salad is best served immediately after it is made, as the dressing can wilt the spinach if it sits for too long.
Conclusion:
This spinach, pear, and frisee salad with curried cashews is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. With its vibrant colors and fresh ingredients, this salad is also a great way to add some color and nutrition to your diet.
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