by Foodie-isms
View
my 23 recipes »
Photo by Foodie-isms
Foodie-isms's Notes:
1 cup flour Ask a question about this ingredient
2 -inch piece of fresh ginger Ask a question about this ingredient
3/4 cups of brown sugar Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
Add flour, ginger, and brown sugar into a food processor and pulse until ginger is finely chopped.
Ask a question about this stepAdd the butter and pulse to incorporate. Finally add the pecans and combine until fully incorporated.
Ask a question about this stepUse a mandolin to cut the pears into paper thin slices. Arrange the pear slices evenly into a buttered glass pie pan (slightly overlapping).
Ask a question about this stepAdd the pecan mixture on top of the pears.
Ask a question about this stepBake at 400 for about 30 minutes. Serve warm.
Ask a question about this stepI'm from Wisconsin. In my memory, one of the stunning things about this salad, besides the calorie count and fat content, was that it was layered in a glass dish, kind of like a Midwestern trifle. It's quite beautiful, and then you stir everything up after the table of guests has oohed and aahed over it.
Merrill is a co-founder of food52.
Thanks for your comments. I think one of the stunning things about this salad is the flavor. I am currently working on recipes from the past (including this 7 Layer Salad) and this type of salad preparation is different from how I cook today. I had not made this recipe in almost 20 years and was surprised that the flavor combinations still tasted good.