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Winter Watercress Salad with Asian Pear and Butterhead Lettuce
Winter Watercress Salad with Asian Pear and Butterhead Lettuce
What you will need to do:
Pickled shallot: Thinly slice one shallot place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 1/2 hour.
Dressing: Spoon two tablespoons greek yogurt and one teaspoon mayo into a jar. Add the juice of half a lemon, salt, pepper 1/4 cup olive oil, and 1/8 cup red wine vinegar to the jar. Shake vigorously.
Salad: Place lettuce leaves in a large bowl, add watercress and several leaves of tarragon. Slice your pear into thin slices, then cut again lengthwise into matchsticks. Place pear and pickled shallots over greens. Dress with creamy dressing and sprinkle with poppy seeds.
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Oatmeal, Apple and Asian Pear Crisp
Oatmeal, Apple and Asian Pear Crisp
Filling
Crisp
While peeling apples and pears, keep them in the lemon juice so they don’t turn brown. Place apples in a greased shallow 9” square baking dish. Sprinkle 2 tbsp. brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30-40 minutes or until apples are tender. Serve with vanilla ice cream or yogurt.
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Carrot and Peanut Salad
Carrot and Peanut Salad
Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients.
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