Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Roasted Pears
4 firm Anjou pears or Bartlett pears (about 2 pounds)1 tablespoon unsalted butter, melted2 tablespoons granulated sugarFor Salad
1 ½ tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar ½ teaspoon table salt Ground black pepper 2 bunches arugula, stems removed, washed, dried, and torn into bite-sized pieces (about 7 cups)4 ounces Parmesan cheese, shaved into thin strips with vegetable peeler1 cup walnuts, chopped coarse and toasted in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutesBefore You Begin
Warm pears work nicely in this salad, too.
Instructions
- Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.
- Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.
- Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.
- Whisk together oil, vinegar, salt, and pepper to taste in small bowl.
- Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.
for roasted pears
for salad
Time
50 minutesYield
Serves 4 to 6Ingredients
Roasted Pears
4 firm Anjou pears or Bartlett pears (about 2 pounds)
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
For Salad
1 ½ tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
½ teaspoon table salt
Ground black pepper
2 bunches arugula, stems removed, washed, dried, and torn into bite-sized pieces (about 7 cups)
4 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
1 cup walnuts, chopped coarse and toasted in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes
Ingredients
Roasted Pears
4 firm Anjou pears or Bartlett pears (about 2 pounds)
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
For Salad
1 ½ tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
½ teaspoon table salt
Ground black pepper
2 bunches arugula, stems removed, washed, dried, and torn into bite-sized pieces (about 7 cups)
4 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
1 cup walnuts, chopped coarse and toasted in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes
Ingredients
Roasted Pears
4 firm Anjou pears or Bartlett pears (about 2 pounds)
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
For Salad
1 ½ tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
½ teaspoon table salt
Ground black pepper
2 bunches arugula, stems removed, washed, dried, and torn into bite-sized pieces (about 7 cups)
4 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
1 cup walnuts, chopped coarse and toasted in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes
Why This Recipe Works
We preferred Bartlett or Anjou Pears in our pear salad recipe, roasting them al dente with butter and a little bit of sugar to sweeten them without making them syrupy. To complete our pear salad recipe, we combined the roasted fruit with bitter greens and cheese.
Before You Begin
Warm pears work nicely in this salad, too.
Instructions
- Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.
- Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.
- Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.
- Whisk together oil, vinegar, salt, and pepper to taste in small bowl.
- Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.
for roasted pears
for salad
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