Sunday, December 13, 2009

Pear Salad with Walnuts and Greens

Last night, we went to see our friend Tom in his latest stage performance: Osacar Wilde's "An Ideal Husband". Prior to the movie, we had our friend Steve over for a casual dinner. I told him to keep his expectations low, since I was just serving the Minestrone and some salad. When Todd and I took a walk in the late morning to get our daily weekend infusion of coffee (hers) and mini blueberry scones (his), we stopped at the corner grocery. It's a little market with a Greek influence and I occasionally go there when in need of a head of lettuce. I noticed yesterday that the pears looked nice, so I picked out one of those as well. Later, when trying to decide on a salad for dinner and wanting to incorporate the pear, I realized I needed some cheese and a few other things. I was about to hop in the car and head over to Whole Paycheck when I decided it was both more efficient and socially responsible to instead walk back to Christo's, the corner store. Here, I picked up some Feta, a French baguette (apparently imported daily from the North End), seltzer, and a custom cut piece of Parmesan wrapped in a piece of wax paper, the price written on it with a Sharpie. I was enamored by the cheese in the wax paper. It seemed so Old World to not have something wrapped up air tight.
In addition to the salad lending itself well to the sustainability of my community, it was also a nice accompaniment to the soup. I think gorgonzola may have been a better choice than the feta since it would pack a little more punch. For the record, I only had a tiny bit of cheese on mine as part of my detox (see last post).

Pear Salad on greens
1 head of butter, red or green lettuce, torn into small pieces
2 handfuls of walnuts, toasted
1-2 pears, sliced
1/8 cup red onion, sliced thin
1/2 cup crumbled feta, gorgonzola or bleu cheese

Dressing
1/2 cup salad oil (canola)
3 tblspns apple cider
1/4 cup sugar
1/2 tspn celery seed
1/2 tspn salt
dash pepper

1. Divide the salad ingredients amongst 4 -6 plates
2. Put the dressing ingredients in a jar with lid and shake till well blended. Pour over salads.

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