Foods | Cooking
Hints & Tips
This delicious salad recipe is from Bon Appetit
Magazine. I don't remember what year and issue, but it is wonderful!
More of Linda's great
Pear Recipes and
Salad and Salad Dressing Recipes.
Arugula, Pear, and Asiago Cheese Salad Recipe
Salad and Salad Dressing,
Yields: 12 servings
Prep time: 15 min
3 tablespoon coarsely-chopped toasted walnuts or pecans*
12 cups (about 8 ounces) loosely packed arugula leaves
1 to 3 tablespoons extra-virgin
salt (Fleur de Sel is preferred)
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)
* To Toast Nuts: Preheat oven to 500
degrees F. Spread the walnuts or pecans on a baking sheet and toast
in the oven for approximately 6 minutes or until golden brown.
Remove from oven and transfer onto a plate and let cool before using.
In a large bowl, add
arugula leaves and drizzle with olive oil to lightly coat.
On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of
each serving plate and top with Asiago cheese and toasted walnuts or pecans.
Makes 12 servings.
DO NOT OVERDRESS YOUR SALADS -
Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to
highlight not to overpower the salad ingredients. A general rule is 1/4 cup of
dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to
see if there is sufficient dressing. If not, drizzle some more over the salad, a
tablespoon at a time; toss and taste again.