Ginger Asian Pear Salad
Adapted from CoCoBean Country
Asian pears are everyone's favorite cousin to Bartlett. They have perfect, glowing skin, and don't get so splotchy. Bartlett is also jealous of its cousin's crisp delicate crunch, since it can be a softie. Try this salad with Asian pears on a bed of Yellowbird greens, boasting unique flavors to wake up your palate. These pears will make your salad feel fancy!
INGREDIENTS
Dressing
1 T ginger, grated, or substitute dried
1 tsp Asian mustard or substitute sweet hot mustard
1/2 tsp ground white pepper
2 T rice vinegar or substitute white balsamic vinegar
2 T maesil (Korean tea, or substitute green tea)
1.5 T sesame oil or substitute olive oil
1 T mirin (Japanese rice wine, or substitute extra white rice vinegar)
1 T soy sauce
Fruit and Vegetables
1 large Asian pear, cut into 0.25 in thick slices
1 large cucumber, sliced
3 – 4 scallions, greens and whites sliced thinly
1 red chili, sliced, or substitute yummy peppers
Leafy greens
1/2 large bunch minari, cut into bite sized pieces (water parsley, can sub flat parsley or celery)
1/3 head romaine, cut into large pieces
3 large handfuls spring mix
Finishing
Toasted sesame seeds
INSTRUCTIONS
In a small bowl add the ginger, Caribbean seasoning, mustard and pepper. Mash together until the mustard is dissolved and the pepper and seasoning are well combined. Add the remaining dressing ingredients mixing well. Taste and adjust seasoning as desired. Set aside.
In a medium mixing bowl toss the fruit and vegetables with 2 T of the dressing. Toss until everything is well coated. Refrigerate for at least 30 minutes along with the dressing until needed.
Toss the leafy greens with 2.5 T of the dressing to just coat them. Divide among plates and top with some of the marinated fruit and vegetables. Drizzle a little extra dressing over everything. Top each plate with some sesame seeds.
Serve with bread and some pork or lamb chops!
