December 27, 2008

Warm Pear Salad with Parmesan Crisps

My apartment has been cold lately, this salad is the perfect accompaniment to all the soups I've been eating for lunch and dinner. It's a seasonal salad that's simple to make.

Serves 4 to 6

  • 1 tbsp. extra-virgin olive oil, plus more for dressing
  • 2 pears, each cored, stemmed and cut into 16 slices
  • 6 to 8 cups mixed greens
  • vinegar
  • salt and pepper

In a nonstick pan over medium-high heat, sauté pears in batches with olive oil. Cook until lightly browned, about 5 minutes per batch. Spoon warm pears onto greens. Drizzle with vinegar and olive oil, and season with salt and pepper.

Parmesan crisps.

  • 1 cup grated Parmesan cheese
  • 1 Tsp. flour

Combine Parmesan with flour. Using a nonstick skillet over medium-high heat, sprinkle a thin layer of the mixture into 2" to 3" circles in the pan. Cook as many as will fit, leaving some space in between. When they begin to sizzle and underside is golden, flip and cook until other side is golden. Remove from pan and let cool on plate, then add to salad.

*Courtesy of Domino Magazine, September 2008

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