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Sunday, September 3, 2017

Asean Arugula au Pear

The Ingredients (for 2 servings):

  • 80 ml (or ⅓ cup) of rice vinegar
  • 22 ml (or 1½ tablespoons) of sherry
  • stevia equivalent of  35 g (or 2 tablespoons) of sugar
  • 12 g (or 1½ teaspoons) of salt
  • 5 g (or 1½ teaspoons) of ground white pepper
  • 60 ml (or ¼ cup) of toasted sesame oil
  • 180 ml (or ¾ cup) of grapeseed oil

  • 30 g (or  ¼ cup) of pecans
  • 1 bunch of arugula, weighing approximately 115 g (or 4 oz)
  • 1 Asian pear, weighing approximately 225 g (or 8 oz)
  • 55 g (or 2 oz) of blue cheese

    The Method:

    Salad Dressing
    1. Place the rice vinegar, the sherry, the stevia, and the salt into a cruet or similar vessel.
    2. Swirl to dissolve the salt.
    3. Add the pepper and swirl again to distribute it evenly.
    4. Add the sesame oil and the grapeseed oil.
    5. Shake the cruet vigorously to form an emulsion.
    Salad Assembly
    1. Toast the pecans in an oven at 175°C (or 350°F) for 5 minutes. Allow them to cool.
    2. Wash and trim the arugula and place it in a bowl sufficiently large to toss it in.
    3. Wash the pear, core it, and slice it into thin wedges.
    4. Toss the arugula and pear with a little of the salad dressing, to taste. (The remainder can be stored in the refrigerator and used for more or different salads.)
    5. Crumble the blue cheese and sprinkle it over the arugula and pear.
    6. Finally, sprinkle the pecans over the salad.
      Asean Arugula au Pear complements Sichuan spiced rack of lamb

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