Poached Pear And Butter Lettuce Salad Recipes

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING

Steps:

• For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
• For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE

Steps:

• To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
• Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
• Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
• Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
• Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

POACHED PEAR AND BUTTER LETTUCE SALAD

Steps:

• Peel the pears then cut in half lengthwise, core, and place in a small saucepan with the Chardonnay and enough water to just cover the pears. Simmer for 5 - 10 minutes or until tender but still firm. Remove pears from poaching liquid, slice into a fan shape, allow to cool. Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant. Combine the vinegar, olive oil, and mayonnaise; taste for seasoning. Toss the lettuce with dressing, portion onto plates, top each with one half pear (fanned out), and sprinkle with walnuts and blue cheese.

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

BUTTER LETTUCE SALAD WITH POACHED SALMON AND HERBS

Steps:

• Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
• Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
• In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.

PEAR, FETA, AND LETTUCE SALAD

Steps:

• Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.