Tuesday, October 2, 2007

Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

  • 4 firm Anjou or Bartlett pears (about 2 pounds)
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon table salt
  • ground black pepper
  • 2 bunches of arugula (about 7 cups)
  • 4 ounces Parmesan cheese
  • 1 cup walnuts

Chop walnuts coarsely and toast in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes. Set aside to cool.

For Roasted Pears: 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.

For Salad: Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

Remove arugula stems, wash, dry, and tear into bite-sized pieces. 4 ounces Shave Parmesan cheese into thin strips with vegetable peeler. Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.

menu: with Pasta all' Amatriciana

from Cooks Illustrated

Yield: 4-6 servings

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