The Carriage House Inn B&B

Check Availability | 434-846-1388

Blog

Asian Pear Salad with Pecans and Radicchio

Posted on

Asian Pear Salad

Asian Pear Salad.  Have you heard of Asian Pears?  Have you tried an Asian Pear?  As you know by now The Carriage House Inn Bed and Breakfast serves a fruit course each morning and when serving a savory entrée we sometimes serve a salad.  This month’s recipe is just one of those salads. Pictured above is the Asian Pear Salad served with Canadian bacon and our wamlet (an omelet made in our Belgium waffle maker.

But first, let me tell you about the Asian Pear.  It is also known as the “apple pear” as it is crunchy, juicy and round like an apple, but it has an unmistakable pear flavor.  Even when ripe they’re crunchy so hold up well in a salad or when baking.  Originally from East Asia, they are now grown in California, Oregon, and Washington in the United States.

When purchasing an Asian Pear choose one that is the most fragrant and with little to no brown spots.  When ripe they are hard and do not soften (unlike a traditional pear.)  They are ready to eat when purchased.  You can store them for up to a week at room temperature or up to 3 months in the refrigerator.

Now let’s get cooking!

Ingredients:

  • 3/4 cups pecan halves, cut into thirds lengthwise
  • 2 teaspoons unsalted butter
  • kosher salt
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon sugar
  • freshly ground black pepper
  • 2 tablespoons walnut oil
  • 2 tablespoons extra-virgin olive oil
  • 1 small head radicchio, cored, leaves separated and torn into bite-sized pieces (about 4 lightly packed cups)
  • 3 oz. frisée, trimmed and torn into bite-sized pieces (about 4 lightly packed cups)
  • 1 medium Asian Pear, quartered lengthwise, cored and thinly sliced crosswise ( about 1 cup)

Directions:

Position a rack in the center of the oven and heat to 350 degrees.

Put the pecans on a small, rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6-8 minutes.  Add the butter and 1/2 teaspoon salt and toss with 2 heatproof spatulas until the butter is melted and absorbed by the nuts.  Set the nuts aside (they can be added to the salad warm or at room temperature.)

In a small bowl whisk together the vinegar, sugar and 1/4 teaspoon each salt and pepper.  Slowly whisk in the oils until well combined.

Combine the radicchio, frisée and pear in a large bowl and toss with just enough vinaigrette to coat.  Add the nuts, toss and serve.