Pear And Parmesan Salad Recipes

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BACON PEAR SALAD WITH PARMESAN DRESSING



Bacon Pear Salad with Parmesan Dressing image

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 12

2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack cheese
4 bacon strips, cooked and crumbled
PARMESAN GARLIC DRESSING:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

PEAR AND FENNEL SALAD



Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD



Escarole, Pear, Parmesan, and Basil Leaf Salad image

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Provided by Mindy Fox

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Basil     Healthy     Escarole     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

Steps:

  • Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
  • Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
  • Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
  • Do Ahead
  • The dressing can be made up to 1 day ahead. Whisk well before using.

SALAD OF PEARS AND PARMESAN CHEESE



Salad of Pears And Parmesan Cheese image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 8

4 ripe but firm Bartlett or Bosc pears
4 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
2 bunches arugula, rinsed, dried, heavy stems removed
1/4 pound Italian Parmesan cheese, shaved
1/3 cup coarsely chopped toasted walnuts
Freshly ground black pepper

Steps:

  • Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
  • Mix the remaining vinegar with the oils and set aside.
  • Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 282 milligrams, Sugar 15 grams

PEAR AND PARMESAN SALAD



Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

  • Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
  • Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
  • Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

MâCHE, PARMESAN, PEAR, AND WALNUT SALAD



Mâche, Parmesan, Pear, and Walnut Salad image

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Parmesan     Pear     Walnut     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced

Steps:

  • Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
  • Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.

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Top Asked Questions

If you want to prepare the salad a few hours in advance, place the pears in the salad bowl, pour in the lemon juice and coat the pears to prevent them turning brown. Place rocket on top, then parmesan and walnuts.
Slices of juicy pears are mixed with crunchy walnuts, salty parmesan cheese, and peppery salad leaves. A simple 2 ingredient lemon olive oil dressing brings it all together. I love using walnuts in salads, especially this beetroot salad with feta and walnuts, and quinoa salad with halloumi and fennel.
This quick and easy pear and walnut salad, with shavings of parmesan and a simple lemon dressing, is a delicious lunch, side or dinner party starter. Ready in under 10 minutes this pear salad recipe is an easy, throw together kind of salad. I often make it to accompany barbecued meat or fish, or as a simple lunch with some soup and bread.
This quick and easy rocket, pear and parmesan salad combines the sweet crisp flesh of a buerre bosc pear with the peppery tang of the rocket leaves. The parmesan cheese compliments this salad with it’s sharp and nutty taste. Can be enjoyed as a main meal or as an accompanying salad to any dish.

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