Asian Pear And Avocado Salad With Garam Masala Syrup Recipes

Steps:

• In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.

Steps:

• In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
• In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
• Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
• Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
• Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
• Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
• Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
• Preheat the oven to 350 degrees F.
• In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
• Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
• Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
• Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

Steps:

• Make syrup:
• Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
• Prepare salad:
• Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
• Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
• Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
• Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.

Steps:

• Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
• Preheat oven to 350 degrees F.
• Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

Steps:

• Peel the clementines and separate into segments.
• Remove the seeds from the pomegranate.
• Mix together the pears, clementines and pomegranate seeds.

Steps:

• Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.

Steps:

• To make the dressing:.
• Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
• To make salad:.
• Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

Steps:

• In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

Steps:

• Halve and core the pears.
• Slice them thinly and brush with lemon juice to stop discoloration.
• Cut the avocados in half, remove the pits and peel them.
• Carefully cut each half into five slices.
• Also brush with lemon juice to prevent discoloration.
• Place watercress and arugala on plates to be served and arrange pears and avocados on top.
• Sprinkle chopped nuts on top.
• For the dressing combine all dressing ingredients in a jar and shake.
• Spoon dressing on top and crumble the cheese on top of it all.
• Serve immediately.

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.

Steps:

• Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
• Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Steps:

• Dressing:.
• Whisk ingredients together; set aside 10 minutes for flavours to develop.
• Place salad ingredients in a bowl, pour over dressing and toss gently to combine.