This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.
亚搏手机版官方
For the nuts:
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground coriander
1/4 tsp. ground star anise or-anise seed
3-1/2盎司。(1杯)核桃半
For the vinaigrette:
1 medium shallot, minced
1/2 tsp. kosher salt; more to taste
2 Tbs. sherry vinegar
1/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
For the salad:
1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
1个小头bibb或波士顿生菜,撕成咬合大小的碎片(生产3杯)
2个大头比利时的耐能或2束小豆瓣,切成咬伤的小块(生产3杯)
2个成熟的Bartlett或Anjou Pears
1/4 lb. Gorgonzola or Roquefort, sliced
Nutritional Information
Nutritional Sample Size based on eight servings
Calories (kcal) : 260
脂肪卡路里(KCAL):180
Fat (g): 20
饱和脂肪(G):4
Polyunsaturated Fat (g): 7
单不饱和脂肪(G):7
Cholesterol (mg): 12
Sodium (mg): 290
Carbohydrates (g): 19
Fiber (g): 4
蛋白质(G):6
准备
制作五香坚果:Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.
做醋:In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)
Assemble the salad:In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.
I used mixed baby lettuce, it was fine. Use a nonstick skillet to melt the sugar mixture and be patient, once it starts to melt don't take your eyes away for a second! Everyone liked it.
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