Beet And Asian Pear Salad With Baby Greens Recipes

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ASIAN PEAR SALAD



Asian Pear Salad image

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

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

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.

BEET AND ASIAN PEAR SALAD WITH BABY GREENS



Beet and Asian Pear Salad with Baby Greens image

Categories     Salad     Fruit     Leafy Green     Side     Apple     Beet     Winter     Asian Pear     Lettuce     Gourmet

Number Of Ingredients 8

4 trimmed beets (about 1 pound), scrubbed
1 Asian pear or firm-ripe pear such as Bartlett or Anjou
1 tablespoon apple jelly
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 pound mixed baby greens (about 4 cups loosely packed)
Garnish:
chopped fresh chives

Steps:

  • In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
  • Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
  • Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.

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