by Jennifer Ann
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A&M's Testing Notes:
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3 tablespoons
buttermilk
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2 tablespoons
mayonnaise
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1.5 teaspoons
olive oil
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1 teaspoon
minced shallot
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1.5 teaspoons
finely chopped fresh tarragon
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freshly ground black pepper (4-5 turns on the mill - finest setting)
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salt (3-4 turns on the mill - finest setting)
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Whisk together buttermilk and mayonnaise until smooth; whisk in olive oil until well incorporated; add shallot, tarragon, salt and pepper.
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1/3 cup
hazelnuts
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3
red pears
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2
heads of Boston lettuce, washed and torn into medium-large sized pieces
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coarse pink or red sea salt (such as Alaea Hawaiian)
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freshly ground black pepper
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Roast hazelnuts in a single layer in a 350 oven for about 10 minutes, or until they start to lightly brown; remove from oven, and roll hazelnuts in dish towel to remove the papery skins; allow hazelnuts to cool, then coarsely chop and set aside
Ask the hotline about this step!Thinly slice the pears, being sure to keep a good sliver of the red peel on each slice; arrange the pears in a single layer on 4 salad plates, with the peel edges facing outward
Ask the hotline about this step!Toss the lettuce in about half the dressing, adding more, as necessary, to nicely coat all pieces; pile the lettuce in a tall mound on top of the pears (be sure to keep the red pear peals visible)
Ask the hotline about this step!Top each salad with freshly ground pepper, a small handful of the toasted hazelnuts, and a little pinch of the crunchy sea salt.
Ask the hotline about this step!Oooh! Making this today!
I hope you enjoy the salad!
4 as a first salad course. Hope you have a chance to give it a try!
What a simple, elegant salad! And to my mind, simple + elegant = perfect. I made this last night, when I noticed that my tarragon needed trimming, and I had no other special plans for the evening's salad. I used a Bartlett because that was all I had on hand, and lightly toasted walnuts because I had no hazelnuts, and added a diced Persian cucumber because I wanted a bit more crunch. Utterly delicious!! I'm glad to have found this, which I am certain to be making again! ;o)
AJ, I am happy that you tried the recipe, and really so pleased that you liked it! Love your ad hoc substitutions and additions~
So many of my favorite ingredients. Saving this for fall. Love Coquette Cafe (and MKE in general).
so happy you know about our lovely little hamlet! send me a note before your next visit - lots of new secret places to share :)
I love everything about this.
Thanks NB! I hope you find a chance to try it
Plan to make this for this year's Thanksgiving salad. It offers simple delicious flavors.
I love the simplicity of his salad. It would be great for Thanksgiving when you have a lot of competing flavors. Fresh, bright, elegant, delicious!
I tried this last night and was underwhelmed. It wanted something more - prosciutto or dried cranberries were some of the suggestions at our table. There wasn't enough contrast in the flavors. Not a bad salad, just not vote-worthy.
boston lettuce is my favorite. nice combination!
fresh, and easy to make with easily available ingredients. the way to go. well done!
This will take the place of the grapefruit and avocado on greens on my Thanksgiving table!
I want to marry this woman!
So hard to choose between two gorgeous Fall salads, but this recipe incorporates so many of my favorite flavors, I just had to give it my vote.
This one is a definitely on the menu for next week (probably Sunday evening, as our farmers' market is on Sunday mornings). I cannot wait to try it.
Oh yum.
will try this recipe
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Oh wow! Even with my less-than-stellar pears, this salad is AMAZING! Thank you!