Asparagus Pear Salad Recipes

ELEGANT CRANBERRY PEAR SALAD

Steps:

• In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

PEA AND ASPARAGUS SALAD

Steps:

• Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.