After eating this salad, I wondered why I had never grilled pears before now. The sweet pears, crispy prosciutto, tangy goat cheese and toasted pecans, make for the perfect salad bite.
Pears are usually sold under-ripe, which is great for this recipe. If you try and grill ripe pears they will flop and fall apart. Anjous pears that are still firm are the perfect type for grilling, but not all supermarkets carry all varieties so any firm pear that you can find is perfect.
When I was making the dressing for this salad, it occurred to me that it would be perfect to brush onto the pears before grilling, and let me tell you, when that balsamic vinegar caramelizes with the pears, it’s perfection.
Grilled pear and crispy prosciutto salad print
Ingredients (serves 4)
For the salad
- 1 cup pecan halves
- 4 slices Prosciutto di Parma
- 4 firm pears of your choice, sliced 1/8 inch thick
- 4 ounces goat cheese
- Salad greens of your choice, I used baby spinach and arugula
For the dressing
- 1 tablespoon fresh lime juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons light agave nectar or honey
- 1/4 teaspoon grated ginger
- Small pinch of salt and ground black pepper to taste
- 6 tablespoons olive oil
- Preheat oven to 350 degrees F.
- In a small sauté pan, add the pecans.
- Toast the pecans over medium low heat until fragrant, about 3 minutes per side.
- Line a baking sheet with aluminum foil and place the prosciutto slices evenly spaced.
- Bake in the oven for 5 minutes or until crispy, remove and allow to cool on baking sheet.
- In a mixing bowl combine the lime, balsamic vinegar, agave or honey, ginger, salt and pepper.
- Whisk in the olive oil. Set aside.
- Preheat a grill pan over medium high heat.
- Brush both sides of the pear slices with the salad dressing.
- Grill the pears for 2 minutes on each side, remove and set aside and allow to cool.
- In a large mixing bowl add the salad greens and toss with the salad dressing, reserving some to add later.
- Divide the greens amongst 4 dishes.
- Divide the pecans between the 4 dishes.
- Arrange the cooled pear slices on the salad and top with the goat cheese.
- Crumble the prosciutto in your hands and sprinkle over the salads.
- Top with more dressing if needed.
What I love about making a salad is they are so versatile, you can add just about anything you feel like eating. The same goes for this tostada salad.
This salad starts with flour tortillas. To get the ‘fluted’ shape to hold the salad, I brushed the tortillas with olive oil on both sides. Then using a muffin pan, I turned it upside down and pressed the tortillas into the wells. Make sure to get the bottom of the tortilla nice and flat so it will stand. I tried doing this with corn tortillas and just couldn’t make it work. No matter how soft I made them they always broke. A 12 muffin pan will only hold 2 tortillas at a time, so you’ll need to bake them in batches.
As far as toppings go, as I said you can really add anything you like. The toppings I used were easy corn salsa. To that I added 2 tablespoons of black beans. Iceberg lettuce , avocado and a Mexican crema dressing.
Chicken tostada salad print
(4 servings) Ingredients
- 4 each- 5 inch flour tortillas
- 2 tablespoons olive oil (plus more for brushing on tortillas)
- Boneless skinless chicken breast, cut into bit size pieces
For the chicken seasoning
- 1/2 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/8 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- Pinch ground black pepper
- 1/4 teaspoon ground cumin
For the toppings
- Corn salsa (recipe)
- 2 tablespoons canned black beans, drained
- 1 head iceberg lettuce, chopped
For the dressing
- 4 tablespoons Mexican crema
- 2 teaspoons Chipotle tabasco sauce
- Juice from 1 lime
- 1 teaspoon fresh cilantro, chopped
- Small pinch of salt
- Preheat oven to 350 degrees F.
- Brush each tortilla with oil on both sides.
- Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups.
- Bake for 15 minutes or until golden brown. Allow to cool.
- Prepare salsa.
- In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
- Sprinkle the chicken seasoning to the chicken and mix well.
- In a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
- Sauté chicken until browned. Remove from pan and set aside.
- Take a cooled tostada shell and add the iceberg lettuce.
- Add the cooked chicken, then the corn salsa and drizzle with the crema dressing.
- Serve with your favorite toppings, cheese, sour cream, avocado.
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Did you know that the Caesar salad was not invented by the Roman Emperor? In 1924, an Italian immigrant, chef Caesar Cardini, had a restaurant in San Diego, California. Prohibition hit and due to customer demand and low supplies, he had to start using ingredient's that he had in his kitchen. And so was born the Caesar salad.
I've had a standing request from my husband for me to make him a Caesar the past few days. So here you go honey.
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