A satifyingly sweet and savory salad for a magazine that doesn’t exist anymore. Easy to put together, just lacking some protein. Not really sure chicken would fit with this one.
Serves 4 to 6 (Recipe courtesy of Domino magazine)
1 Tbsp. extra-virgin olive oil, plus more for dressing
2 pears, each cored, stemmed and cut into 16 slices
6 to 8 cups mixed greens
vinegar (I used tarragon vinegar cause that’s what I had in the pantry)
salt and pepper
In a nonstick pan over medium-high heat, saute pears in batches with olive oil. Cook until lightly browned, about 5 minutes per batch. Spoon warm pears onto greens. Drizzle with vinegar and olive oil, and season with salt and pepper.
Add parmesan crisps
1 cup grated parmesan cheese
1 tsp. flour
Combine Parmesan with flour. Using a nonstick skillet over medium-high heat, sprinkle a thin layer of the mixture into 2″ to 3″ circles in the pan. Cook as many as will fit, leaving some space in between. When they begin to sizzle and underside is golden, flip and cook until other side is golden. Remove from pan and let cool on plate, then add to salad.