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Jewish Recipes --> Recipes --> Salads

Arugula, Pear and Walnut Salad (DAIRY) (p. 56) - Source: Levana's Table Kosher Cooking

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


For the Dressing:
  • 1/3 C. toasted walnuts (see toasting nuts, p. 33)
  • 1 medium shallot, quartered
  • 1/4 C. walnut oil
  • 1/4 C. extra virgin olive oil
  • 1/4 C. red wine vinegar
  • 1/3 C. dry sherry
  • Salt and pepper

For the Salad:

  • 3 bunches arugula, leaves only
  • 1 pear, peeled, cored, cut into quarters, and sliced
  • 1/2 small red onion, thinly sliced with a mandoline or the thin slicing blade of a food processor.
  • 1/3 C. blue cheese or goat cheese, crumbled.
  • 1/3 C. chopped toasted walnuts.


Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

In France, dessert often consists of a platter of fruit, cheese, and nuts, with a little glass of wine or dry sherry. Combine these ingredients with peppery arugula, and you have this glorious salad. I make sure to get the most flavor from the nuts by toasting them.

(makes 8 servings; about 2 cups dressing)
  • To make the dressing:

Combine all the ingredients in a blender or food processor and blend until smooth and emulsified. Store in a glass jar in the refrigerator. If the dressing thickens too much as it sits, thin it with a few drops of water.

  • To make the salad:

Mix the arugula, pear, and onion in a salad bowl or on a platter. Add about 1 cup of the dressing, or just enough to barely coat the greens, and toss. Scatter the cheese and walnuts on top of the greens and serve immediately.

About Arugula: Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. How to grow, use, and store.

Salads

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods