Tag Archives: salad

Autumn Concorde Pear Salad

Brittany By on

This salad, created by Chef Jody Adams of Rialto Restaurant in Boston, spotlights the distinct vanilla flavor in Concorde pears against savory fennel and celery root to refresh the tried-and-true combo of greens, nuts, and cheese. Ingredients Vinaigrette ¼ cup moscato vinegar or champagne vinegar 1-½ tablespoons Dijon mustard ½ shallot, finely minced ¾ cup olive oil Salt and freshly ground black pepper Salad 2 Concorde USA Pears, cored, quartered, and thinly sliced ½ small celery root, peeled, thinly sliced 1 small fennel bulb, thinly sliced 1 head endive, halved, then cut in ¼-inch thick slices on bias 1 cup watercress ¼ cup blue cheese ¼ cup toasted walnuts, coarsely chopped Salt and freshly ground black pepper to taste Directions Whisk the vinegar, mustard and shallot together. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified. Continue reading →

Kale and Pear Salad with Lime-Yogurt Dressing

Hilary By on

I’ve been dreaming about how I could create a kale and pear salad for some time now, and I think I’ve come up with the perfect combination. If you’ve yet to find a kale salad you love, try making this one, which calls for baby kale, the young, tender leaves of the plant. Toss the baby kale with sweet, ripe pears and my lime yogurt dressing, and then add texture and color with freeze-dried corn, salty pumpkin seeds, crumbled cotija cheese, and the bright pop of pomegranate seeds. If you find fresh pomegranates are unavailable, use freeze-dried seeds – you can often find a small section with a variety of freeze-dried fruits and veggies at a natural foods store. Store them in your pantry, and you’ll be enjoying this salad all summer long! Ingredients Dressing ¼ cup freshly squeezed lime Continue reading →

Chicken Salad with Pears, Bacon, and Avocado

Hilary By on

Spring is here, and I’m so relieved! By the end of winter I always feel utterly empty when it comes to cooking ideas, but show me a few blooming flowers and some 60-degree temperatures and new thoughts come flooding in. I’m so grateful that we can get pears nearly year-round, and USA-grown Anjou pears are not only easy to find, they have a super juicy and bright flavor that is perfect for spring recipes. My new recipe is inspired by spring and is full of beautiful shades of green – sweet Anjou pears, crisp endive leaves, creamy, ripe avocado, and crunchy chopped pistachios. This recipe will serve you well for many spring occasions. It would be a perfect addition to an Easter or Mother’s Day brunch, or make a lovely appetizer for a baby or bridal shower. Use store-bought rotisserie Continue reading →

Pear and Celery Salad

Hilary By on

Here is my modern take on a classic: pears and blue cheese in a salad. There are so many ways to use these two perfectly paired ingredients together, but this recipe combines them to create a side dish with perfect flavor, texture, and richness. I use crunchy celery as the salad’s base and include the tender inner celery stalks as well as the celery leaves – they have a delicious and light flavor that I adore. Beautiful, ripe pears are tossed in, adding tenderness and a honey-sweet flavor. A simple, light lemon vinaigrette glazes the celery and pears, and finally, the salad is topped with blue cheese crumbles and bits of savory, salty Marcona almonds. Serve this salad alongside simple roasted chicken or fish and prepare to be delighted. Ingredients Dressing ¼ cup freshly squeezed lemon juice (from about one Continue reading →

Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing

Hilary By on

Here is a a beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing. Serve this salad as a unique accompaniment to any winter holiday meal. The crisp, fresh winter vegetables will make a perfect partner to a Thanksgiving turkey or any other roasted meat and the pears are a healthy and colorful addition. Ingredients Salad 1 head Romaine lettuce, chopped 1 small head radicchio, chopped 3 stalks celery, thinly sliced on a diagonal 2 USA Pears, such as Anjou or Bartlett, cored and sliced ⅓ cup toasted and chopped hazelnuts Dressing 5 tablespoons mayonnaise ¾ cup buttermilk ¾ cup finely grated vintage sharp cheddar cheese 2 tablespoons chopped chives ½ teaspoon Continue reading →

A Seasonal Salad from Hilary Finch Hutler

Brittany By on

I’m pleased to introduce a brand-new contributing blogger here at The Pear Dish, personal chef and recipe writer Hilary Finch Hutler. Read on for a quick Q-and-A with Hilary and her first recipe, a gorgeous end-of-summer salad! Welcome, Hilary! Tell us about yourself. I am a personal chef and recipe writer here in Portland, Oregon and I blog at tummyrumblr.com. I grew up in Eugene and worked in many restaurants as well as on a produce farm. Naturally, I fell in love with all of the produce that Oregon has to offer.   How did Tummyrumblr start? After several years of working as a personal chef, I stopped relying on recipes and started cooking based more on intuition and seasonality. I realized that I had been creating recipes for years but that I hadn’t been writing anything down. Tummyrumblr is Continue reading →

Spinach and Apples (and Pears)

Brittany By on

Number three from Mark Bittman’s 10 Pear Salad Recipes: Spinach and Apple. This fruit-filled salad was such a great blend of flavors, it made me wonder why I don’t make salads at home more often. I ate this for lunch, then dinner, then packed it again for lunch the next day: I couldn’t get enough. It’s a simple salad, with a typical dark greens + fruit + vinaigrette combination, but the fresh rosemary and the blend of fresh fruits make it a standout.   I made this salad with Concorde pears (which will make any salad a winner, in my opinion) and Macintosh apples. The sweet, crisp texture of the pears blended perfectly with the softer, mellower Macintosh. Dressed with a tangy vinaigrette, fresh rosemary, and raisins, this salad is simply satisfying. Facebook Twitter Google+ Pinterest LinkedIn

Springtime Entertaining with USA Pears!

Jenny By on

Remember that recipe Amy mentioned in her last post?  The one that combines sweet green Anjou pears with nutty mâche greens, with added flavor from ingredients like fresh tarragon, sliced fennel, and shaved Parmesan?  Well, USA Pears has teamed up with Epic Roots to develop this special salad, and we’re sure it will impress your family and friends at spring picnics and brunches. If you’re wondering what exactly “mâche” is, you’re probably not alone.  Mâche (pronounced “mosh”) is a salad green that first became popular in Europe during the Renaissance period, where it was loved for its flavor, texture and color.  Today, our friends at Epic Roots grow their mâche in northern California, where the soil and climate is perfect for growing these tasty little green rosettes. Not only will you find this special recipe on packages of Epic Roots Continue reading →