Rating: 2 stars
518 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 518
  • 1 star values: 0
  • 518 Ratings
Grace Parisi
November 2004

Gallery

Credit: © Frances Janisch

Recipe Summary test

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the water, sugar, kosher salt and fennel seeds; stir to dissolve the sugar and salt. Squeeze the lemon halves over the water and drop them in the bowl. Add the Asian pears and stir to separate the slices. Cover the pears with a plate to keep them submerged and refrigerate overnight or for up to 2 days.

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  • In a very large bowl, whisk the crème fraîche with the lemon juice, shallot and lemon zest. Gradually whisk in the olive oil and season with salt and cayenne.

  • Drain the pears in a colander. Add the pears, frisée, watercress and red onion to the dressing, season with salt and cayenne and toss. Sprinkle the blue cheese over the salad and serve.

Make Ahead

The pickled pears, dressing and cleaned greens can be refrigerated separately for up to 2 days. Slice the onion just before serving.

Suggested Pairing

A crisp, citrusy white with an edge of sweetness will stand up to the salty and tangy elements here. Try a lightly sparkling Italian Prosecco.

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