The food lab better home cooking through science ( PDFDrive ) 977
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (226.23 KB, 2 trang )
ARUGULAANDPEAR
SALAD
WITHPARMIGIANO-REGGIANO
ANDSHARPBALSAMIC-SOY
VINAIGRETTE
This recipe adds two elements to a basic green salad. I
always like to serve a sweet element and a salty element
along with peppery greens for contrast.This is one case
whereaslightlyunderripepearispreferable—itkeepsits
shape better while caramelizing in the butter and sugar
mixture.
SERVES4
2ripebutfirmBoscpears,halved,cored,andcutintoẳinchslices
2tablespoonssugar
1tablespoonunsaltedbutter
2quarts(about8ounces)babyarugula,mizuna,or
watercress,washedanddried
2ouncesParmigiano-Reggiano,shavedwithavegetable
peelerintoslivers
Koshersaltandfreshlygroundblackpepper
ẵcupSharpBalsamic-SoyVinaigrette;(recipefollows)
vigorouslyshaken
1. Toss the pear slices with the sugar in a medium bowl
untilevenlycoated.Heatthebutterina12-inchnonstick
