Mâche and Asian Pear Salad with Hazelnuts Recipe


Nutrition

Cal/Serving: 187
Daily Value: 9%
Servings: 4

Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated1g6%
Trans0g0%
Carbs14g5%
Fiber3g13%
Sugars8g0%
Protein2g4%
Sodium76mg3%
Calcium29mg3%
Magnesium22mg6%
Potassium227mg6%
Iron1mg5%
Zinc0mg2%
Vitamin A1191IU24%
Vitamin C5mg8%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg3%
Niacin (B3)0mg2%
Vitamin B60mg5%
Folic Acid (B9)40µg10%
Vitamin E3mg15%
Vitamin K48µg60%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Mâche and Asian Pear Salad with Hazelnuts
Viviane Bauquet Farre

Mâche is unforgettable. I call it the princess of all leafy greens.

The tiny lettuce, when picked young, looks like a rosette, no bigger than a small daisy. Also known as corn salad, field salad, or lamb's lettuce, mâche thrives in cool weather and, contrary to its delicate features, is a pretty hardy little plant. It's also packed with many nutrients.

But I will confess that’s not the reason I love mâche. What truly enchants me is its subtle and succulent flavor, which makes for the most elegant salads and garnishes.

In this recipe, I serve the mâche with super-thin slices of Asian pear, and toss the tender greens with a shallot and truffle vinaigrette. The sweetness of the petite lettuces harmonizes beautifully with the aromatic pears and the more pungent vinaigrette.

See all salad recipes.

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Ratings6

INGREDIENTS

For the vinaigrette :

  • 1 tablespoon minced shallots
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons white truffle oil
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste

For the salad :

  • 1/4 cup hazelnuts
  • 1 1/2 Asian pears, halved crosswise, cored, and sliced thinly with a mandoline
  • 5 ounces baby mâche
  • Freshly ground pepper, to taste

DIRECTIONS

For the vinaigrette :

In a small bowl, combine the shallots, vinegar, oil, and salt. Season with pepper, to taste, and whisk until well blended. Set aside.

For the salad :

Preheat the oven to 325 degrees.

Place the hazelnuts on a baking sheet and bake until the skins are dark and split and the nuts are golden, for 25-30 minutes. Shake the pan once or twice during baking to ensure even roasting. (Do not brown the nuts or they will lose their flavor.) Remove from the oven and let cool to room temperature.*

Once cooled, rub the nuts between your fingers or with a lint-free, clean kitchen towel to remove the skin. Then, use a mortar and pestle to crush coarsely.

Place 5 pear slices in the center of each of 4 plates, overlapping them and arranging them in a long row. Place the greens in a large mixing bowl. Drizzle with two-thirds of the vinaigrette and toss until all the leaves are well coated, being careful not to break them.

Arrange the greens on top of the pear slices. Sprinkle with the hazelnuts and drizzle with the remaining vinaigrette. Season with pepper, to taste, and serve.

Recipe Details

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Servings: 4
Cuisine: American
Special Designations: Vegan, Vegetarian

Notes and Substitutions:

*Note: Store any leftover nuts in an airtight container for up to 1 month.



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