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Cook Smart:Camilla's Catering Secrets for Home Cooks

Romaine Salad With Pears

Serving Size:8

Prep: 15 minutes

Salads/American/Party

Easy
   

This is such a delightful combination! Sometimes I just cannot say which salad is my favorite-because there are so many I love! This is versatile, and it compliments many different entrees as well. See the notes.
   

STEPS

INGREDIENTS
  1. Prepare the lettuce. Prepare the vegetables and chill.

1 large (or 2 small) heads of romaine lettuce

  • Pear: peel (or not) and cut into 1/2" cubes. Toss with juice or soda to retard browning. Prepare only up to 2 hours before serving. Or, use canned pears, drained. For a mango, but into 1/2" cubes. See the notes.
    		•

    1 large fresh pear or 1-16 oz can pear halves, drained well, or 1 fresh mango

    2 T. lemon juice or lemon lime soda

    6-8 leaves Radicchio ("Italian red lettuce") or (substitute) red leaf lettuce

    1 small red or purple onion

    2/3 cup toasted walnuts, or pecans

    1/2 cup extra-virgin olive oil

    3 T. wine vinegar or fresh lemon juice

  • Radicchio: Rinse. Use about 6 leaves. Tear into 1" pieces or cut into thin shreds. Place in a plastic bag and chill. (Use rest for other salads, soup or a vegetable suate.)
    		•

    Purple Onion:Peel. Cut in half. Place it face down and slice extremely thin. Cut the slices in half again. Separate the pieces and place into a plastic bag. Chill.
  • Walnuts: toast and place in a baggie at room temperature. Set aside. See the notes.
  • Dressing: Combine all dressing ingredients in a pint sized jar. Shake well.

    • 1 t. fresh garlic, chopped or my garlic puree

    1 t. sugar

    1/2 t each salt and freshly ground pepper (15 grinds)

    To serve:

    Place the lettuce in a large salad bowl. Place the pears, radicchio, onions, and walnuts on the top. Toss with the desired amount of dressing. Serve.

    		  
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