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
Dressing
6 Tablespoons Olive Oil
Juice from half a lemon
1 Tablespoon red wine vinegar
1 Tablespoon Silan (date honey)
Instructions
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!
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| Slicing the pears before roasting |
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Squeezing the lemon juice and mixing it with demerara sugar
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The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge. Each month we will present you with recipes on a different theme from all the kosher food bloggers.
This month we tried something new and different, a Chopped Style Challenge. Each participant had to use at least two of the following items: canned corn, pears and Mike and Ike candies ! Follow our recipes on Twitter with #KosherRecipes.
Since this month is a chopped style challenge, go ahead and vote for your favorite. Let's see who is the winner of our Chopped Challenge!!
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