Poached Pear And Butter Lettuce Salad Recipes

Steps:

• For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
• For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.
• MMMMM...mushroom chips!
• Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.
• Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.
• Let everyone tell you that you are a super star!!!

Steps:

• Peel the pears then cut in half lengthwise, core, and place in a small saucepan with the Chardonnay and enough water to just cover the pears. Simmer for 5 - 10 minutes or until tender but still firm. Remove pears from poaching liquid, slice into a fan shape, allow to cool. Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant. Combine the vinegar, olive oil, and mayonnaise; taste for seasoning. Toss the lettuce with dressing, portion onto plates, top each with one half pear (fanned out), and sprinkle with walnuts and blue cheese.

Steps:

• In a small saucepan, combine the water, orange juice, honey, cinnamon, allspice, ginger and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add pear slices; simmer 5-8 minutes longer or just until pears are tender. , Divide salad greens between two bowls; top with the tomato, onion, raisins and pear slices. Drizzle with warm dressing; serve immediately.

Steps:

• In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

Steps:

• Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
• Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
• In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.

Steps:

• Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

Steps:

• prepare this salad the DAY BEFORE you want to serve it.
• It just isn't as good made the morning of.
• after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
• on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
• Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
• dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
• Just before serving, add the cubed cheese to the salad and mix all well.
• Pour into nice serving bowl and enjoy!
• note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
• guest may add pepper and salt when salad is served.