D’Anjou Pear Salad Recipe

D’Anjou Pear Salad Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This is Chef Holly Smith’s classic house salad served at Café Juanita in Kirkland, Wash. Not your typical salad, as it doesn't include any greens, the dish is wonderful to serve in the winter, when pears are readily available. — Allison Beck

Ingredients

  • 2 large ripe pears, preferably D’Anjou or Bartlett, and not too ripe for best results
  • ½ cup raw pine nuts
  • 1-2 teaspoons fresh chopped thyme
  • 2 ounces fresh Parmigiano-Reggiano, peeled with vegetable peeler, plus more for garnish
  • 2 ounces white truffle oil
  • Juice of ½-1 lemon, to taste
  • Salt, to taste

Directions

Slice pears 1/8-inch thick and place in mixing bowl with pine nuts, thyme and cheese. Dress with white truffle oil, lemon juice, and salt. Taste, and adjust seasoning if necessary with salt or lemon for acidity.

Place on chilled plates, garnish with fresh curls of Parmigiano-Reggiano, and if you’re feeling extravagant, an additional drizzle of white truffle oil.

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.