Sunday, August 7, 2011

Asian Pear salad

Asian pear salad
Serves 4

3 Tbsp lemon juice
1 Tbsp rice wine vinegar and sugar
2 Tbsp olive oil
Kosher salt to taste
cup Celery leaves, from single Celery ribs
cup fixed-blade-parsley leaves
1/2 CU Brussels sprouts: Radish, alfalfa or bean
2 scallions, thinly sliced
1 large (approx. 3-lb), Asian pear, quartered and sliced thin

For the battle dressing: whisk together in a large bowl, lemon juice, vinegar and sugar. While whisking constantly drizzle in oil; season with salt to taste.


For the salad: Add Celery leaves, parsley, Brussels sprouts, scallions and PEAR to bowl with a bandage. Throw good; serve immediately.





1 comment:

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