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Mexican pear and candied pistachio salad: Ensalada de pera y pistache garapiñada by Karen Hursh Graber © 2015

Use whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead and stored in an airtight container. The honey chipotle vinaigrette dressing can also be made ahead and stored in the refrigerator. Putting it together at the last minute makes this an ideal salad course to serve dinner guests.

Ingredients

  • ½ cup pistachio kernels
  • 1 tablespoon sugar
  • 2 pears, cored and cut into ½ inch wedges
  • 6 cups torn salad greens
  • ½ cup crumbled queso fresco
  • 1/3 cup white wine vinegar
  • ½ cup olive oil
  • 1 tablespoon adobo sauce from canned chipotles in adobo
  • 1 tablespoon honey
  • Salt and pepper to taste

Place pistachios and sugar in a small pan and cook, stirring, until sugar caramelizes and coats the pistachios. Remove from heat, spread out on a plate and allow to cool.

In a salad bowl, combine pears, lettuce and cheese. In a jar with a lid, pour vinegar, oil, adobo and honey. Shake until the dressing is emulsified.

Toss the salad with the dressing and pistachios. Makes 4 servings.

 

Link to source article
Using pistachios in Mexican cooking

 

Published or Updated on: February 22, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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