Pan-Roasted Pear Salad With Watercress, Parmesan And Pecans Recipe

Name: Pan-Roasted Pear Salad With Watercress, Parmesan And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou); 2 teaspoons sugar; salt and pepper; 2 teaspoons olive oil; 4 tablespoons balsamic vinegar, divided; 2 tablespoons olive oil; 1 tablespoon shallot, minced; 2 tablespoons sugar plus 1/2 teaspoon sugar; salt; fresh ground pepper; 4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces; 4 cups watercress, washed, dried, and stemmed (about 4 cups); 4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler; 3/4 cup pecans, toasted and chopped

Servings: persons

3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou)
2 teaspoons sugar
salt and pepper
2 teaspoons olive oil
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon shallot, minced
2 tablespoons sugar plus 1/2 teaspoon sugar
salt
fresh ground pepper
4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces
4 cups watercress, washed, dried, and stemmed (about 4 cups)
4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler
3/4 cup pecans, toasted and chopped

1
The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
2
Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
3
Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
4
Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

399

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: 3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou), 2 teaspoons sugar, salt and pepper, 2 teaspoons olive oil, and more.

Yes, Pan-Roasted Pear Salad With Watercress, Parmesan And Pecans falls under the Salads 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.

Pan-Roasted Pear Salad With Watercress, Parmesan And Pecans

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