Salad Recipes

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Featured Recipe

Spicy Green Salad with Manchego and Pears

Ingredients -

1/3 Cup Green Pumpkin Seeds (hulled, not toasted)
1/3 Cup Plus 1 Tablespoon Olive Oil (divided)
3 Tablespoons Sherry Vinegar
1 Teaspoon Mild Honey
1 Teaspoon Grainy Mustard
4 Cups Packed Spicy Salad Greens (such as radish greens, watercress, and/or arugula, tough stems discarded)
4 Cups Packed Frisée French curly Endive (torn into bite-size pieces)
1 (1/2-pound) Piece Manchego Cheese (rind removed and cheese shaved into 32 thin slices) (preferably with a cheese plane)
8 Small Red or Yellow Bartlett Pears (preferably with stems)
Salt and Fresh Cracked Black Pepper

Preparation:

1. In a small heavy skillet over medium-low heat cook the pumpkin seeds in 1 tablespoon of oil ,stirring frequently, until they are puffed and beginning to brown for approximately about 4 minutes.

2. With a slotted spoon transfer the seeds to a paper towel but reserve the oil.

3. With salt and pepper season them to taste.

4. Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

5. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.

6. Divide the greens and cheese among the salad plates.

7. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core.

8. Arrange a pear slice on each plate and drizzle the dressing over the salads.

9. Sprinkle with seeds.