Arugula, Pear, and Parmesan Salad

It suddenly occurred to me to throw some pears in a salad last night. We were having a savory cheese pie (don't ask for the recipe--my mom brought it down from Chicago and it was hand made by some Polish bakers) and it just screamed for something crisp alongside. Inspired by the The Cook's Encyclopedia of Vegetarian Cooking recipe, the salad below was the result. It was simply divine--another one of those cases where a handful of simple, good-quality, ingredients is all you need for stand-out food.

The crispness of the pear and lemon flavors really balanced out the slight peppery taste of the arugula with the mellowness of the Parmesan. Using coarse salt seems to really make the flavors pop even more. The proportions in the original recipe were off to me, so I've adapted it. If you don't have the nut oils (which are wonderful!--but quite a bit more expensive & should be stored in the fridge as they can go rancid), feel free to use extra virgin olive oil. This would be a really impressive and easy bistro-style salad for a weekend lunch with soup or quiche. I hope you'll try it!

ARUGULA, PEAR, & PARMESAN SALAD

Serves 4

• *5 oz. fresh arugula (washed & dried)
• 2 pears, original recipe calls for Bartlett, I preferred Bosc (brown skin, slightly crisper & more tart)
• 3 oz. FRESHLY grated Parmesan (if you can grate big long pieces off of a chunk, even better!)
• Juice of one lemon, freshly squeezed
• 1/3 cup walnuts, slightly toasted
• 2-3 Tbsp. hazelnut, almond, or walnut oil
• Sea salt & freshly groun pepper, to taste

Microwave the walnuts for about a minute or so until they are JUST toasted. It really brings out their flavor. Or, you can toast them lightly in a frying pan (with no extra oil) over medium heat for a couple minutes--being careful not to burn them!

Core the pears and slice (thick is asked for in original--I prefer thinner slices)--no need to peel. Moisten with lemon juice to keep the flesh white.

Combine the nut oil and remaning lemon juice with the pears. Add the arugula leaves and Parmesan and toss. Season with freshly ground pepper and sea salt and toss once again.

Turn the salad out onto four small plates with more shavings of Parmesan cheese, if desired.

Serve this salad with good bread.

*You can find arugula at most grocery stores these days--it's prepackaged in a plastic container near the different kinds of salads or spinach that are also prepackaged (near refrigerated salad dressings).

(By the way, it is nearly impossible for me to get good food pictures if taken at night. Anyone have any tips on how to them better?)

Vanilla-Ginger-Orange Pear-Sauce (Like Applesauce, But With Pears)

 

OH how I love, love, love fall!!!! Last week, my parents came to visit and we went to the orchard. We picked late harvest peaches and early harvest pears. After they left, I was left with pears that just did not seem to be ripening. What’s a girl to do? We don’t throw out food in this house….so what about pear-sauce? Like applesauce, but with pears? Bingo!

Then, I started thinking about the candle/lotion combination that I’ve seen at bath and body shops and they always sounded tasty to me…..so this is what I’ve come up with--I’m happy to say that the combination was awesome!!!! I must share—but my proportions are approximate—luckily, no harm is done if you are off by a little bit.

PEAR SAUCE

• 12 pears, peeled, cored, and chopped into cubes
• ½ tsp. freshly grated ginger (use less or more depending on your taste)
• 2 tsp. vanilla extract (use the real stuff—not the ‘imitation’ vanilla)
• juice of 2 freshly squeezed oranges--you can add zest if you prefer a stronger orange taste
• 1 tsp. honey or agave syrup (optional—I used it and really didn’t need-I prefer things not so sweet)
• About 1 cup water (you may want to start out with less and add more as needed)

Add all ingredients to a heavy saucepan and bring to a boil. Continue to allow it to boil, but stir for a few minutes so the pears do not stick to the bottom of the pot.

Reduce heat and allow the pears to cook for 20-30 minutes more, until soft--continue to check on them and stir every few minutes.

(If the pears seem to keep sticking to the bottom of the pot, you may want to add a bit more water....just add a little at a time or the whole mixture can be too watery.)

Mash the mixture with fork or bean masher until it reaches the consistency of your liking. I like mine a bit chunky. If you like yours super smooth, I suggest you puree the mixture in a food processor or blender.

Makes approximately (I am guessing here) 6 cups--sorry I did not measure. Basically, you can count on some for yourself and some for your neighbors or friends and maybe a bit left over to freeze. I don't can my applesauce--we freeze it. But if you are interested in canning, there are many websites out there that will tell you how. Here's one to get you started.

This pear sauce is very aromatic and incredibly delicious--great with granola, over toast with peanut butter, on top of pancakes or waffles, or just eat it plain as a healthy snack.