Pear Salad with Candied Hazelnuts and Pomegranate
By Joe
Source: Serious Eats — Leah Colins, Pear Salad.
A pear salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. For the Candied Hazelnuts: In an 20 cm skillet, toast the hazelnuts over a mid-sized flame, mixing now and then, till gently toasted and fragrant, around 3 minutes. Tip in brown sugar, water, rosemary, cayenne pepper (if using), plus salt; mix till everything is uniformly mixed and melted, around 20 seconds. Cook till mixture reduces a little and hazelnuts look sticky, around 2 minutes. Pour nuts onto a paper-lined plate or baking tray and spread into a single layer. Leave till fully cold, around 10 minutes. Store in a sealed container till ready in order to use. For the Dressing: in a little bowl, beat together balsamic vinegar, fig preserves, Dijon, salt, plus pepper; slowly drizzle in oil, beating the whole time, till emulsified. Keep to one side. For the Salad: In a big skillet, heat oil over a medium-high flame till shimmering. Add pears, cut side down, and cook till browned upon all cut sides, 2 to 3 minutes per side. Move to a cutting board and leave till it is cold a little, around 3 minutes. In a big bowl, toss escarole and butter lettuce using the ready dressing while pears cool. Top with pomegranate seeds, shaved aged gouda, and the ready candied hazelnuts. Slice pears thin plus set out attractively on top of the salad. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
11.9 g per serving
23.8 % of the 50 g daily maximum · 47.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 8.4 g |
| Carbohydrate | 29.9 g |
| of which sugars | 21.8 g |
| of which free sugars | 11.9 g |
| Fat | 31.9 g |
| of which saturates | 5.7 g |
| Fibre | 4.9 g |
| Salt | 0.92 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
