Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans
By America's Test KitchenPublished on October 18, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
The test kitchen prefers Bartlett pears for this recipe, but Bosc pears can also be used. With either variety, the pears should be ripe but firm; check the flesh at the neck of the pear-it should give slightly when pressed gently with a finger. If using Bartletts, look for pears that are starting to turn from green to yellow. Romaine lettuce may be substituted for green leaf.
Instructions
- Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer.
- Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
- Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates. Sprinkle with pecans and top with shaved Parmesan to taste. Serve immediately.
Yield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For our pear salad recipe, we wanted a simple technique for caramelizing pears that wouldn't overcook the fruit. We cooked the quartered pears on top of the stove, which prevented the interiors from softening too much, and tossed them with sugar before cooking to encourage better browning. Since we were already using balsamic vinegar in the vinaigrette (its fruity flavor accentuates pear flavor), we tried adding a couple of extra tablespoons of balsamic vinegar to the hot pan while roasting the pears. The result gave us our best pear salad recipe: The extra vinegar instantly reduced to form a glazy coating on the pears, perfectly matching the flavor of the salad.
Before You Begin
The test kitchen prefers Bartlett pears for this recipe, but Bosc pears can also be used. With either variety, the pears should be ripe but firm; check the flesh at the neck of the pear-it should give slightly when pressed gently with a finger. If using Bartletts, look for pears that are starting to turn from green to yellow. Romaine lettuce may be substituted for green leaf.
Instructions
- Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer.
- Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
- Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates. Sprinkle with pecans and top with shaved Parmesan to taste. Serve immediately.
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