Wash one bunch of red butter lettuce leaves and fluff them out on a plate. (Yes, I’m aware that “fluff them out” isn’t a cooking term.)
Layer with caramelized pears, smoked Provolone cheese, and smoked almonds.
Add a glass of Chardonnay.
And a fork.
Sweet and Smoky Salad with Citrus Vinaigrette
Red butter lettuce leaves, torn
Caramelized pears (recipe to follow)
Smoked almonds (however many you like)
Smoked Provolone cheese, julienned
Citrus Vinaigrette (recipe to follow)
Begin by making the caramelized pears.
Caramelized Pears
1 to 2 D’Anjou pears, peeled, cored, and sliced
1-1/2 Tbsp. butter
1 Tbsp. brown sugar
Melt butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Stir to coat. Reduce heat to medium; cook for 4 to 6 minutes, until pears are coated but retain their shape. Set pears aside on a plate to cool.
Meanwhile, julienne smoked Provolone cheese, assemble lettuce leaves on a plate, and prepare this vinaigrette dressing. (Thank you, Chef Rohini!)
Citrus Vinaigrette (from Food Served With Love And Calories)
3 Tbsp. extra virgin olive oil
2 Tbsp. freshly-squeezed orange juice
2 tsp. freshly-squeezed lemon juice
1 tsp. honey
1/2 tsp. mustard seeds
Kosher salt & freshly ground pepper, to taste
Whisk vinaigrette ingredients together until cohesive; set aside.
Once pears have cooled, layer them over the lettuce with julienned cheese and smoked almonds. Drizzle vinaigrette over the top and prepare for mouth happiness.
Enjoying salad days,
~ Kim
That. Looks. So. Good. I think I need to put smoked provolone cheese on my shopping list.
By: emmycooks on April 21, 2012
at 11:18 pm
Thank you so much! I was thinking the same thing about your Smoked Salmon Salad Nicoise! :)
By: Kimby on April 21, 2012
at 11:28 pm
Mmm, sounds delicious! And fairly simple, except for the pears, but if that’s the only cooking you have to do for your meal, I’d call that simple!
By: Veronica on April 22, 2012
at 1:46 am
Veronica, it’s good with fresh pear slices, too — brush them with some of the citrus juice so they don’t brown — no cooking involved! I’ve also used “regular” Provolone cheese and almonds, but sometimes I like to amp up the flavors. :) Enjoy!
By: Kimby on April 23, 2012
at 6:55 am
This salad looks superb – fresh and complimentary flavours all round :D
Cheers
Choc Chip Uru
By: Choc Chip Uru on April 22, 2012
at 3:08 am
Why thank you, Miss Uru! :)
By: Kimby on April 23, 2012
at 6:56 am
First of all “fluff them out’ is a perfectly acceptable cooking term! I use it and I will use it more to make my point ;D
MORE IMPORTANT: I love that the glass of chardonnay is an essential part of your directions for this lovely and beautiful sald!
If my chair is ready I shall enjoy this meal while looking at the lake, thank you!
By: Isabelle at home on April 22, 2012
at 5:36 am
Isabelle, I was feeling playful when I made this salad and that phrase fit the description. (I’m sure it stuck in my brain from reading your blog — you have a knack for playful descriptions!) Your chair is ready and waiting… :)
By: Kimby on April 23, 2012
at 7:02 am
Isabelle is right! Fluff is totally a kitchen word :) Every one of us knew exactly what you were saying! Fabulous salad, darling. Love those almonds!
By: Parsley Sage on April 22, 2012
at 6:24 am
Thanks, Parsley Sage! I love that everyone’s on the same wavelength in our quest to share yummy food — good vibes in blog world! :)
By: Kimby on April 23, 2012
at 7:05 am
Great weekend lunch, Kim. All it needs is a hammock afterwards, for a nap.
By: Dawn on April 22, 2012
at 6:34 am
I’ll have to add that to the recipe, Dawn! :) Definitely yes!
By: Kimby on April 23, 2012
at 7:06 am
Sounds delicious. I think I might have trouble getting the pears onto the salad, though. I’d probably just eat them. :)
By: Shary Hover on April 22, 2012
at 9:26 am
Too funny, Shary! Yes, I have to admit… a few didn’t make it to the plate. :) Thanks for stopping in to comment.
By: Kimby on April 23, 2012
at 7:07 am
I would say fluff the lettuce too. :)
Love your salad.
By: Maureen (@OrgasmicChef) on April 22, 2012
at 10:15 am
Many thanks, Maureen! I love how universal “cooking terms” are. :)
By: Kimby on April 23, 2012
at 7:09 am
Provolone cheese? Mmmm…… I need to chk this out. Wonder how it tastes like. Just had some cheese with Sauv Blanc d other day with family.
By: Shirley Tay on April 22, 2012
at 9:59 pm
Hi, Shirley! Provolone cheese is a fairly mild cheese — comes in “regular” and “smoked.” Both are delish — hope you find some! Sounds like you had a lovely time with your family. :)
By: Kimby on April 23, 2012
at 7:11 am
WoW!! That was a surprise and a pleasant one indeed! Thank you for trying out the the vinaigrette!! And your salad looks so delish…Simple yet Grand! I have all the ingredients at home………including the Chardonnay..shall try it soon ;) ;)
By: rohanu on April 23, 2012
at 12:49 am
Hi, Rohini! I’ve been enjoying your vinaigrette on my salads ever since you posted it in February — the citrusy flavor is beautiful and light for spring/summer. Glad you enjoyed the surprise — hope you enjoy the salad! :)
By: Kimby on April 23, 2012
at 7:13 am
Luv the sweet and smoky…yummminesss galore!! xox
By: Alice Phillips (@allyskitchen) on April 23, 2012
at 7:28 am
Ally, we’re like peas in a pod. Seriously, “yummminesss galore” is a phrase I use to describe things that defy description! Thank you for making me smile. :)
By: Kimby on April 25, 2012
at 8:23 pm
Mmmm. I love caramelized pears in a salad.
By: Jenna on April 24, 2012
at 10:01 am
Jenna, I love caramelized pears on salads, in desserts, by themselves… well, you get the idea. :) Thanks for taking time out of your busy, BUSY schedule to comment!
By: Kimby on April 25, 2012
at 8:25 pm
Dear Kimby,
I am laughing so hard that you nonchalantly used the term “fluff them out”. Who cares when all of us know what you are talking about. Great looking salad, well done!!
By: ChopinandMysaucepan on April 24, 2012
at 5:53 pm
Chopinand, I believe it was you who wrote that “a sense of humor is the most essential ingredient in the kitchen.” :) Thank you!
By: Kimby on April 25, 2012
at 8:27 pm
Okay perhaps I might have said that but “fluff them out” will stay with me for a long time and will fondly remind me of you in a beautiful way Kimby.
By: ChopinandMysaucepan on May 4, 2012
at 6:30 pm