ITALIAN WINTER GREENS WITH PEAR-WALNUT DRESSING
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.
- Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.
- Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.
PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
- In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
MIXED GREENS WITH CARAMELIZED PEARS AND WALNUTS
Make and share this Mixed Greens With Caramelized Pears and Walnuts recipe from Food.com.
Provided by PaulaG
Categories Pears
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- On a baking sheet, lightly toast nuts; remove from oven and let cool.
- Peel and core the pears, then cut into 1/2" dice.
- In a saucepan over medium heat, melt the butter.
- Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
- Remove from heat and let cool.
- In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
- Toss the greens with the dressing and distribute among eight individual serving plates.
- Spoon the caramelized pears and walnuts around the outside of the greens.
- Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
- Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
- (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
- NOTE: A pasta machine cutter works well and makes uniform sizes.
- Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
- Place them on lightly oiled baking sheet; set aside.
- (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
- When ready to use, preheat broiler.
- Brush the phyllo/goat cheese rounds with olive oil.
- Place under broiler in oven until lightly browned; turn them over and brown the other side.
- Remove from oven and transfer to the individual salads with a spatula.
Nutrition Facts : Calories 487, Fat 42, SaturatedFat 15.8, Cholesterol 52.4, Sodium 347.9, Carbohydrate 14.6, Fiber 1.9, Sugar 7.3, Protein 14.1
CARAMELIZED PEARS
Make and share this Caramelized Pears recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze juice from lemon.
- Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.
- Pare, quarter and core one pear at a time and place in acidulated water.
- Drain pears; pat dry with paper toweling.
- Heat butter in large skillet over medium-high heat.
- When foam subsides, add pears; increase heat to high.
- Saute pears until just golden on all sides, about 10 minutes.
- Add wine.
- Boil and cook until wine is reduced to thick glaze, about 5 minutes.
- Sprinkle pears with sugar and reserved lemon juice.
- Cook, stirring gently, over medium heat, until pears are lightly glazed.
- Give a good grind (but not too much) of coarse black pepper.
- Serve warm with a dollop of crème fraiche.
Nutrition Facts : Calories 273.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.7, Carbohydrate 54.6, Fiber 9, Sugar 37.2, Protein 1.4
MIXED GREENS
Provided by Jessica B. Harris
Categories Leafy Green Pork Side Kwanzaa Bacon Healthy Collard Greens Simmer Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pot is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.
- Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
CARAMELIZED WALNUTS
Delicious and addictive! Serve with cheese or as an after-dinner nibble. Recipe from Lucy Waverman.
Provided by Leslie
Categories Lunch/Snacks
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 325° F .
- Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
- Combine honey, water and oil in a skillet and bring to boil.
- Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
- Transfer nuts to a bowl.
- Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
- Store in an airtight container.
- If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!
Nutrition Facts : Calories 1062.3, Fat 80.8, SaturatedFat 7.8, Sodium 1166.9, Carbohydrate 83.3, Fiber 7.9, Sugar 70.2, Protein 17.9
PEAR & WALNUTS WITH MIXED GREENS
Crisp greens, sliced pears, toasted walnuts and crumbled blue cheese are tossed with Italian dressing for a colorful-and-tasty salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 250, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS
An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.
Provided by Megs
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g
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5/5 (28)Total Time 15 minsCategory SaladCalories 370 per serving
- To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
- Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
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- Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
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