Tuesday, November 14, 2006

Thanksgiving Recipes - Salad

Alfred's Pear Salad Serves 6 Alfred Portale serves this salad at his Gotham Bar & Grill restaurant in New York City. You can substitute two Granny Smith apples for the pears for a more tart salad.


cup (about 2 ounces) walnut halves


heads Belgian endive, trimmed, cut on the bias into 1/2-inch-thick rounds, and separated into rings


medium head radicchio, torn into 1-inch pieces


bunches watercress, tough stems discarded


tablespoons chopped fresh flat-leaf parsley

Walnut Vinaigrette(recipe follows)


ounces Gorgonzola (preferably sweet or Dolcelatte), Stilton, or Roquefort cheese, crumbled or cut into eighteen 1-inch cubes


ripe Anjou or Bartlett pears, halved, cored, and cut lengthwise into 1/8-inch-thick slices

Coarse salt and freshly ground pepper

1. Preheat the oven to 350°. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool.

2. Coarsely chop the walnuts. In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately.

Walnut Vinaigrette Serves 6 Alfred Portale makes this vinaigrette to dress his pear salad at Gotham Bar & Grill in New York City.


tablespoons red-wine vinegar


teaspoons Dijon mustard


cup plus 2 tablespoons walnut oil

Coarse salt and freshly ground pepper

1. In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.

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