Monday, October 21, 2013

Baby Green Salad with Roasted Pears, Corn and Pecorino (Plus October Kosher Connection Linkup)

Hi, remember me.  I know, it's been a while. I have some excuses but none too good.  It all started with the Jewish holidays that took up around three weeks in September.  Ironically, I was cooking more than ever but had no time to write about it much. After that lull, my get up and go, got up and went.  So I needed something to motivate me again. Then this Kosher Connection linkup came about.

 This month you could choose two of the three ingredients.  Fresh pears, canned corn and Mike and Ikes.  I kid you not!  Guess which one I left out, even though I must admit I have a weakness for jelly beans and all of their friends and relatives.

 I immediately thought that pear and corn would go great together in a salad, and the question was what should I add.  I did some internet research and then based on a gazillion ideas, I made up my own hybrid which came out delicious (if I may say so myself).

So here we go:

Baby Green Salad with Roasted Pears, Corn and Pecorino

Salad Ingredients

150 g Baby Greens (half of a big bag)
4 pears
Juice from half a lemon
2 teaspoons demerara sugar
2-3 Tablespoons grated Pecorino cheese
1 can of corn


6 Tablespoons Olive Oil
Juice from half a lemon
1 Tablespoon red wine vinegar
1 Tablespoon Silan (date honey)


Set oven to 450 F(225 C) and roast pears in lemon juice and sugar. 
Assemble all the salad ingredients in a bowl, putting first greens, then mixing in corn and pears and top with cheese.
Mix dressing ingredients and pour on salad and toss until all ingredients are evenly coated. 
Eat immediately!

Slicing the pears before roasting

Squeezing the lemon juice and mixing it with demerara sugar

What a delicious looking and delicious tasting salad!

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