Pan Roasted Pears, Watercress and Radicchio Salad


This one looks so good i’m going to write the post before I even cook the dish! I assure you the photo attached was taken tomorrow, though, I can’t wait to make this one. It’s originally an America’s Test Kitchen recipe, but they won’t share it with you. Some other cyber plagiarists (who apparently love paleo diets and cross fit training) went ahead add wrote their own version of it, which I happily have pasted here. Ha! Viva la Dictocracia de la Hambre para el Berro!


3 ripe but firm pears (about 1 ½ pounds), quartered and cored
2 1/2 teaspoons sugar
salt pepper                                                                                                                                                                                                            2 teaspoons and 2 tablespoons olive oil
4 tablespoons balsamic vinegar
1 small shallot, minced (about 1 tablespoon)
1/2 medium head Radicchio, washed, dried and torn into 1-inch pieces (about 4 cups)
2 small bunches watercress, washed, dried, and stemmed (about 4 cups)
4 ounce Parmesan cheese, shaved into thin slices with a vegetable peeler
3/4 cup pecans, almonds or walnuts, toasted and chopped

Toss the pears, 2 teaspoons of the sugar, ¼ teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat the 2 teaspoons oil in a large skillet over medium-high heat until just smoking. Add the pears cut side down in a sing layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side;  continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner, and add 2 tablespoons of the vinegar; gently stir until the vinegar becomes glazy and coatkjs the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½ inch pieces.

Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining ½ teaspoon sugar, and shallot together in a large bowl; season with salt and pepper. Add the radicchio, watercress, and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual plates; top each with portions of the cheese and nuts. Serve.

| February 24th, 2014 | Posted in Chicories, Recipes, Watercress |

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