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Okay, here is one of my favorite salads - Clark's Pear and Walnut Gorgonzola Salad:
1. Use Butter Lettuce or Boston Bibb Lettuce. Romaine will do in a pinch ... but never use Iceberg Lettuce, spinach, or "baby greens." After thoroughly washing and rinsing the head of lettuce, let it dry and then break it up by hand into bite size pieces.
2. Wash and core Bosc or Anjou pears - Bartletts don't work as well. Cut pears into quarters or eighths depending on the size of the pear. Add to lettuce in a large bowl.
3. Wash and cut a handful of small cherry or grape tomatoes into halves and add to the mixture. Just use a few, they will add color to the salad but should not overpower the flavor of the pears.
4. To this mixture had a liberal amount of walnut halves, preferably candied or glazed walnut halves, but don't use those chopped walnuts that are little pieces.
5. Finally, add crumbled Italian Gorgonzola cheese. French Roquefort cheese will do as well, but not all blue-veined cheeses work (don't use Stilton). Toss.
For a dressing, mix a simple dressing of good quality First Cold Pressed Extra Virgin Olive Oil with Balsamic Vinegar of Modena. The dressing is important so use the finest olive oil and balsamic vinegar you can afford. Lastly, grind some fresh black peppercorns on a course setting.
I have served this salad at most of my dinner parties and everyone says they like it.
Okay, here is one of my favorite salads - Clark's Pear and Walnut Gorgonzola Salad:
1. Use Butter Lettuce or Boston Bibb Lettuce. Romaine will do in a pinch ... but never use Iceberg Lettuce, spinach, or "baby greens." After thoroughly washing and rinsing the head of lettuce, let it dry and then break it up by hand into bite size pieces.
2. Wash and core Bosc or Anjou pears - Bartletts don't work as well. Cut pears into quarters or eighths depending on the size of the pear. Add to lettuce in a large bowl.
3. Wash and cut a handful of small cherry or grape tomatoes into halves and add to the mixture. Just use a few, they will add color to the salad but should not overpower the flavor of the pears.
4. To this mixture had a liberal amount of walnut halves, preferably candied or glazed walnut halves, but don't use those chopped walnuts that are little pieces.
5. Finally, add crumbled Italian Gorgonzola cheese. French Roquefort cheese will do as well, but not all blue-veined cheeses work (don't use Stilton). Toss.
For a dressing, mix a simple dressing of good quality First Cold Pressed Extra Virgin Olive Oil with Balsamic Vinegar of Modena. The dressing is important so use the finest olive oil and balsamic vinegar you can afford. Lastly, grind some fresh black peppercorns on a course setting.
I have served this salad at most of my dinner parties and everyone says they like it.
Sounds lovely! I like that combo of flavors. Pears are one of my favorites . . .
I use olive oil & canola oil. Canola oil has more of a neutral taste for things like meat. Canola is considered second to olive oil & I use such small amounts that whatever evil it is thought to have I consider minimal.
Thinking of you and hubby and saying prayers that the power stays on. (((hugs)))
Quote:
Originally Posted by Umbria
A-a--men~~A-a-men~~amen~~amen~~amen
We had those winds yesterday - guess they blew over to your way. I tried shoveling the drive and it blew right back in my face - gotta love this.
The miracle of prayer, not even a flicker! {{{{{{{ani + umbria}}}}}}}
Quote:
Originally Posted by Clark Park
Okay, here is one of my favorite salads - Clark's Pear and Walnut Gorgonzola Salad
I have served this salad at most of my dinner parties and everyone says they like it.
Heavenly, I must get me some of that!
Quote:
Originally Posted by anifani821
What are you all using as a cooking oil these days? I use olive oil and coconut oil.
However, many of the recipes I have call for canola, safflower or vegetable oil, which have so many issues . . . I just won't use them.
I rarely rarely fry anything. However, I like to use a little oil when I sear meat, for example . . . so I use olive oil. But is that the best choice?
Quote:
Originally Posted by newenglandgirl
google: dangers of canola oil
best oil: organic cold-pressed olive oil (or coconut oil for baking)
^^^ She beat me to it. Causes easy bruising, esp. in shildren. The rapeseed plant oil unrefined is toxic to humans and was used as machine lube in the fifties. Only after massive refining is it tolerable, but no studies that I know of exist on the long term effects. Threw it out years ago. Olive oil, bacon fat and the occasional Crisco in this house.
off topic......
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Only after massive refining is it tolerable, but no studies that I know of exist on the long term effects. Threw it out years ago. Olive oil, bacon fat and the occasional Crisco in this house.
