<< Previous Recipe (Broccoli with Cheese Sauce) | Next Recipe (Tortilla Española) >>

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

This recipe has not yet been rated. Be the first.

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus DressingSalad


Active Time:
Start to Finish:

ingredients

  • 1 Tbs. finely chopped shallot
  • 1 tsp. Dijon mustard
  • ¼ cup fresh orange juice
  • 4 tsp. fresh Meyer lemon juice (see note)
  • ¼ tsp. kosher salt
  • tsp. freshly ground black pepper
  • 4 tsp. extra-virgin olive oil
  • 2 Tbs. fresh orange juice
  • 2 firm ripe Bosc pears, cored and thinly sliced
  • 6 cups mixed baby lettuces
  • 1 head Boston or butter lettuce, torn (about 2 cups)
  • ¾ cup (3 oz.) crumbled goat cheese

directions

To prepare dressing, combine shallots and mustard in a medium bowl stirring with a whisk. Stir in ¼ cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.

To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about ¼ cup pear and 1½ tablespoons cheese.

Notes

If you can't find Meyer lemons (Whole Foods often has them), use regular lemon juice and add a pinch of sugar.

If serving family style, simply put all the pears and the cheese on top of the tossed lettuces.

Nutritional Information, per serving

Calories: 100; Fat: 5.6g (Saturated Fat: 2.5g; Monounsaturated Fat: 2.4g; Polyunsaturated Fat: .4g); Protein: 3.5g; Carbs: 10.2; Fiber: 2.5g; Cholesterol: 8mg; Iron: 1.1m; Sodium: 141m; Calcium: 67mg.

Note: Nutritional information is approximate.

Comments/Questions?
You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


  

recipe type

Side Dishes

yield

8 Servings

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.