Romaine And Pear Salad Recipes

ROMAINE SALAD WITH PEARS, BLUE CHEESE AND PECANS

Steps:

• Whisk the vinegar, mustard, salt, and pepper together in a bowl. (see note)
• Gradually drizzle in the olive oil, about a teaspoon at a time, whisking all the time, to make a smooth dressing.
• Wash the lettuce leaves, dry well. Tear into bite-size pieces.
• Just before serving, put about half of the vinaigrette in a large bowl. Add the lettuce and toss to coat the leaves lightly. Toss in a little more dressing if you think it's needed, keeping in mind the lettuce should be lightly coated, not weighed down in oil.
• Build the salad in two layers: Transfer half of the dressed lettuce to a serving bowl. Core and slice the first pear and arrange it over the lettuce. Sprinkle with half of the blue cheese and half of the toasted pecans. Repeat with a second layer.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

ROMAINE CRANBERRY PEAR SALAD RECIPE

Steps:

• Prepare 4 cups of chopped romaine lettuce loosely packed. Place it in a large salad bowl.
• Add pecans and Craisins.
• At this point the salad can be placed in the refrigerator until ready to serve. (Not more than 2 - 3 hours.)
• When ready to serve: break apart goat cheese and add to the bowl.
• Chop the pear into small pieces. Add to bowl.
• For the dressing: the measurements above are just guidelines. Add the oil and vinegar a little at a time until you achieve your preferred taste.
• Toss everything together. Serve immediately.

ENDIVE AND ROMAINE SALAD WITH WALNUTS, PEARS, AND GORGONZOLA AND RASPBERRY BALSAMIC DRIZZLE

Steps:

• Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
• In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
• Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
• Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
• Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
• Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
• Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

STRAWBERRY, SPINACH, AND PEAR SALAD

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

SIMPLE ROMAINE SALAD

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.

ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Salad:.
• Put all salad ingredients in a large serving bowl.
• Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
• Serve immediately.
• Mustard Viniagrette:.
• Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

ROMAINE PEAR SALAD

Steps:

• Mix balsamic vinegar, sugar, celery salt, salt and oil together and stir until sugar is dissolved.
• Toast walnuts, slice pears & strawberries. Break lettuces up into bite size pieces in large bowl. Top with walnuts, pears, strawberries and feta. Pour dressing over salad. You might not need all of the dressing - use according to your taste.