ShareThis Page
Serve Green Salad with Pear Dressing for Thanksgiving |
Food & Drink

Serve Green Salad with Pear Dressing for Thanksgiving

| Friday, November 17, 2017 7:54 a.m
Green Salad with Pear dressing, Gorgonzola and Toasted Walnuts

Digging into the Thanksgiving Day feast is a joy, but preparing it takes work. This Green Salad with Pear Dressing is a simple but elegant first course, and it will take some of the stress out of the gig. And — bonus! — it’s lighter than the usual holiday recipe. How did we do it? By swapping out some of the oil in favor of a very flavorful pear puree.

You can whip up the dressing, toast and chop the nuts, and crumble the cheese several days before the big feast. Then on Turkey Day there’s nothing to do but toss the salad, slice the pears and serve. It’s the kind of salad that looks very pretty on the plate.

Green Salad with Pear Dressing, Gorgonzola and Toasted Walnuts

Start to finish: 40 minutes (20 active). Servings: 8

1 very ripe small pear, peeled, cored and sliced 12-inch thick (it should measure 2334 cup sliced), plus 2 firm ripe pears (preferably red)

13 cup distilled white vinegar

2 teaspoons honey

14 teaspoon kosher salt

2 12 tablespoons walnut oil

18 teaspoon ground black pepper

8 cups loosely packed watercress, arugula or greens of your choice

12 cup chopped toasted walnuts

4 ounces crumbled Gorgonzola Dolce, Roquefort or blue cheese of your choice

In a small saucepan combine the sliced pear, vinegar, honey and salt; bring to a boil. Simmer until the mixture is reduced to 23 cup. Let cool slightly, transfer the mixture to a blender and blend until smooth. Add the oil and pepper; pulse one or two times. Taste and add additional salt and pepper if desired.

Core the remaining pears and slice thin. In a large bowl drizzle the watercress with some of the pear dressing and toss well. Mound one-eighth of the salad on each of eight plates and top each portion with the walnuts, Gorgonzola Dolce and sliced pears.

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.”

Categories: Food Drink
TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.