- Dish type
Crispy, crunchy salad makes the perfect backdrop for sweet, juicy pears complemented by Serrano ham. Quick and easy to make, this impressive dish is ideal for buffets and parties, and it contains 3 portions of fruit and veg per serving.
1 person made this
- 2 tablespoons olive oil
- 2 ripe conference pears, cored and quartered
- 25g wholemeal breadcrumbs
- 1 tablespoon white wine vinegar
- 2 handfuls crunchy salad
- 100g chestnuts, halved
- 4 slices Serrano ham
MethodPrep:8min ›Cook:2min ›Ready in:10min
- Heat 1 tablespoon oil in a frying pan over a medium heat and fry the pears for 2 to 3 minutes until golden then remove and set aside. Add the breadcrumbs to the pan and cook for 1 to 2 minutes until golden and crispy.
- Whisk the remaining oil with the vinegar and toss into the salad with the chestnuts.
- Tear the ham in half lengthways and wrap each piece round the middle of the pears and place on top of the salad. Sprinkle with breadcrumbs and serve.
Try Parma ham or honey roast ham instead of Serrano ham.
See it on my blog
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- 5 tablespoons olive oil
- 2 cups roasted, shelled, and skinned chestnuts see how to roast fresh chestnuts (1 pound in shell or 14 ounces bottled whole)
- 2 firm-ripe red pears
- 1 teaspoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 head chicory (curly endive), torn (6 cups)
- 4 ounce Stilton cheese, crumbled
- Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chestnuts with salt and pepper to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. Remove from heat.
- Halve and core pears, then cut lengthwise into thin slices.
- Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl and add remaining 3 tablespoons oil in a slow stream, whisking until emulsified. Whisk in shallot.
- Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper.
- 1 head leaf lettuce, torn into bite-size pieces
- 3 pears - peeled, cored and chopped
- 5 ounces Roquefort cheese, crumbled
- 1 avocado - peeled, pitted, and diced
- ½ cup thinly sliced green onions
- ¼ cup white sugar
- ½ cup pecans
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons prepared mustard
- 1 clove garlic, chopped
- ½ teaspoon salt
- fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Carambola (Starfruit) and Serrano Ham Salad
Carambola (Starfruit) and Serrano Ham Salad is a colorful summer salad with few but beautiful ingredients that will impress your family and guests.
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As a denizen of this little tropical corner of the world, I am very spoiled when it comes to fruits. We have the juiciest, sweetest mangoes, delectable and fragrant papayas, blissfully sweet watermelons, and. well, it's too long a list to mention. We are also in the unique position to grow fruits that don't normally grow in the tropics, thanks to Constanza (the Caribbean Refrigerator). Yeah, life is good.
We also have carambola (starfruit).
Compared to mangoes, or bananas, carambolas are a very mild fruit, with only a hint of sweet. It is appreciated mostly for its stunning shape, a case of beauty over form. Eating carambola feels. underwhelming. I love it for decorating drinks though, and whenever I see it in the supermarket I can barely contain myself from buying it. I had to find a good use for this beautiful fruit. Enter Carambola (Starfruit) and Serrano Salad. Why didn't I think of this before?
I have just come to the conclusion that --asides from an ingredient in desserts-- carambola recipes should be all salads. Its gentle sweetness and pear-like texture lend itself well for the task, especially when accompanied by a strong-flavored ingredient (serrano in this case). But what else is carambola good for? Let's see:
Carambola is rich in antioxidants, potassium, and vitamin C and low in sugar, sodium, and acid. It is also a potent source of both primary and secondary polyphenolic antioxidants. Averrhoa carambola has both antioxidant and antimicrobial activities. Scavenging of nitric oxide (NO) by the fruit extract is dependent on concentration and stage of ripening. Extracts showed antimicrobial activity against E. coli, Klebsiella spp., Staphylococcus aureus, and Pseudomonas aeruginosa. [Source]
Notice that Carambola should not be consumed by those suffering from kidney disease or kidney stones.
Peach and Serrano Pepper Salad with Burrata
Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.
I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.
Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.
Salad of Trevise, Roasted Pears, Fresh Chestnuts and Marjoram recipe by Salt Yard's Ben Tish
This seasonal salad is inspired by the flavours of Italy. Trevise is a wonderful fleshy lettuce with a unique bitter-sweet flavour that is only available during the winter months – although you could substitute radicchio which is readily available year-round. The salad uses sweet, caramelized pears and an unusual dressing made from chestnut honey. We finish the dish with shaved fresh chestnuts for a nutty edge and pungent marjoram for its heady aroma and flavour. The addition of salty gorgonzola and croutons would make this into a substantial lunch.
1 large head trevise, stem removed, leaves cut roughly
1 small Packham pear, peeled, quartered, core removed
1 large pinch caster sugar for caramelising the pears
1 handful wild rocket leaves, trimmed, washed
1 chestnut, fresh or tinned, shelled, sliced very finely
1 teaspoon marjoram leaves
For the dressing:
1 tablespoon chestnut honey
1 small teaspoon Dijon mustard
1 tablespoon Moscatel vinegar
2½ tablespoons extra virgin olive oil
A squeeze of lemon juice
Sea salt and black pepper
Heat a non-stick pan over a medium heat. Add the pears and a sprinkling of caster sugar. Toss the pears to coat with the sugar, and cook, moving the pears about the pan, until the sugar starts to caramelise. Turn down the heat and cook until the pears have softened and are nicely golden brown. Remove the pears from the pan and cool. Once cooled, slice each quarter into four.
Whisk together the honey and mustard in a bowl, and then whisk in the vinegar followed by the olive oil. Season with salt and pepper and a squeeze of lemon juice. If the dressing looks too thick, add a splash of warm water.
Place the trevise and rocket in a mixing bowl and season well. Toss the leaves together and add the marjoram, sliced chestnut and pear and then the vinaigrette. Toss together again and check the seasoning, before dividing the salad between serving plates.
A Friulano white wine from Northeast Italy will be a perfect pairing.
This zesty horseradish dip is perfect on game day or after school sliders. Try it whipped into mashed potatoes it takes them to a whole new level! Ingredients: 1 package (12 rolls) Hawaiian sweet rolls 8 ounces sliced sharp provolone 3/4 pounds roast beef as rare as.
Ingredients: 2 Large zucchini, quartered 2 Large beefsteak or heirloom tomatoes, diced, or 1 c. grape tomatoes, halved 2-3 Cloves garlic minced 1/3 c. Chopped fresh basil 1/2 c. Shredded parmesan cheese 1/2 tsp Sea salt & pepper, to taste Drizzle of any Tubby.
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- 1 1/2 pounds celery root, peeled and cut into 1-inch dice
- 1 1/4 pounds turnips, peeled and cut into 1-inch dice
- 4 Bosc pears (1 1/2 pounds)&mdashpeeled, cored and cut into 1-inch dice
- 1 1/4 pounds baby golden beets (2 bunches), stems trimmed
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1 tablespoon coarsely chopped thyme
- 1 1/2 cups chicken stock or low-sodium broth
- 1 cup roasted peeled chestnuts from a jar (vacuum-packed)
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, at room temperature
Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.
Return the pot to the stove. Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes. Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes. Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through. Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.
One Chap's Pantry
2 bunches of Asparagus, trimmed
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling
- Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
- Cut an X in the side of each Chestnut.
- Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
- Strain, and run under cool water.
- Preheat the oven to 400°F.
- Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
- Place aluminum foil on a baking sheet.
- Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
- Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
- Drizzle with Olive Oil.
- Bake for 5-7 minutes, depending on the thickness of the stalks.
NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.
I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.
Watch the video: How To Harvest Pears? - Pears Harvesting u0026 Pears Farming - Pears Agriculture Technology (October 2021).