Boston Greens With Tarragon Buttermilk Dressing, Red Pears, And Toasted Hazelnuts Recipe

Name: Boston Greens With Tarragon Buttermilk Dressing, Red Pears, And Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fresh Tarragon Buttermilk Dressing; 3 tablespoons buttermilk; 2 tablespoons mayonnaise; 1.5 teaspoons olive oil; 1 teaspoon minced shallot; 1.5 teaspoons finely chopped fresh tarragon; freshly ground black pepper (4-5 turns on the mill - finest setting); salt (3-4 turns on the mill - finest setting); Hazelnut Preparation and Salad Assembly; 1/3 cup hazelnuts; 3 red pears; 2 heads of Boston lettuce, washed and torn into medium-large sized pieces; coarse pink or red sea salt (such as Alaea Hawaiian); freshly ground black pepper

Servings: persons

Fresh Tarragon Buttermilk Dressing
3 tablespoons buttermilk
2 tablespoons mayonnaise
1.5 teaspoons olive oil
1 teaspoon minced shallot
1.5 teaspoons finely chopped fresh tarragon
freshly ground black pepper (4-5 turns on the mill - finest setting)
salt (3-4 turns on the mill - finest setting)
Hazelnut Preparation and Salad Assembly
1/3 cup hazelnuts
3 red pears
2 heads of Boston lettuce, washed and torn into medium-large sized pieces
coarse pink or red sea salt (such as Alaea Hawaiian)
freshly ground black pepper

1
Whisk together buttermilk and mayonnaise until smooth; whisk in olive oil until well incorporated; add shallot, tarragon, salt and pepper.
2
Roast hazelnuts in a single layer in a 350 oven for about 10 minutes, or until they start to lightly brown; remove from oven, and roll hazelnuts in dish towel to remove the papery skins; allow hazelnuts to cool, then coarsely chop and set aside
3
Thinly slice the pears, being sure to keep a good sliver of the red peel on each slice; arrange the pears in a single layer on 4 salad plates, with the peel edges facing outward
4
Toss the lettuce in about half the dressing, adding more, as necessary, to nicely coat all pieces; pile the lettuce in a tall mound on top of the pears (be sure to keep the red pear peals visible)
5
Top each salad with freshly ground pepper, a small handful of the toasted hazelnuts, and a little pinch of the crunchy sea salt.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Fresh Tarragon Buttermilk Dressing, 3 tablespoons buttermilk, 2 tablespoons mayonnaise, 1.5 teaspoons olive oil, and more.

Yes, Boston Greens With Tarragon Buttermilk Dressing, Red Pears, And Toasted Hazelnuts falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Boston Greens With Tarragon Buttermilk Dressing, Red Pears, And Toasted Hazelnuts

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