SPICED PEAR LETTUCE SALAD
I like to serve this pretty salad in the fall. The colors are bright, the texture fresh and the flavors a delightful blend. It compliments roasted entrees and is good with grilled meats, too. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the water, orange juice, honey, cinnamon, allspice, ginger and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add pear slices; simmer 5-8 minutes longer or just until pears are tender. , Divide salad greens between two bowls; top with the tomato, onion, raisins and pear slices. Drizzle with warm dressing; serve immediately.
Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
PEAR VINAIGRETTE
This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!
Provided by Jill Tall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g
SPICED MOLASSES DUCK BREAST SALAD
Steps:
- Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.
- Preheat oven to 375 degrees F.
- Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.
- Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate.
BOLO'S DUCK SALAD
Steps:
- Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
- Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
- Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.
- Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
- Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.
MY UNCLE'S SOY SAUCE SALAD DRESSING
Very similar to a Chinese chicken salad dressing with the added ingredient of soy sauce. I love this dressing and it goes well with a green salad with chopped tomatoes and sliced cucumbers.
Provided by Phammy
Categories Sauces
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- combine all ingredients and serve with salad.
Nutrition Facts : Calories 359.1, Fat 27, SaturatedFat 3.7, Sodium 2012, Carbohydrate 27.5, Fiber 0.3, Sugar 25.6, Protein 3.9
PEAR AND DUCK CONFIT SALAD
Steps:
- Preheat oven to 250°F.
- Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
- Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
- Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
- Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.
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