An impressive balance of ingredients turned into a salad which will feature well on any festive menu. The slightly bitter, sweet and salty caramel shard resembles amber coloured stained glass and adds flavour, texture and sparkle to this quick to assemble salad. Variations for this Pear and Cheese salad are found on menus of restaurants world wide! According to Carolié, after 5 years in New Zealand she still harbours fond memories of Tashas Morningside (Johannesburg) where there were always queues outside and she regularly enjoyed this salad! The walnut wood bowl in the photo was made by Carolié’s husband Adri!
Prep time: 20 minutes
Cook time: ±5 minutes for caramel shard
Notes:
– Use any favourite salad dressing or prepare the dressing below in advance and chill it well to have ready when the salad is made.
– Prepare the shard in advance and store airtight until required.
– Adding bacon & avocado is good but optional – suit yourself!
– Prepare each salad separately in an individual bowl or arrange on a large platter.
– Layer the lettuce leaves with the pear slices and scatter the remaining ingredients over the top.
Salted Caramel Shard
½ cup (125 ml) sugar
¼ tsp (1 ml) salt
Salad Dressing
2 Tbsp (30 ml) white / white balsamic / white wine vinegar
2 Tbsp (30 ml) lemon juice
1 egg yolk (optional but good – use very fresh eggs)
3 Tbsp (45 ml) apple juice
3 Tbsp (45 ml) olive oil
good pinch white pepper
¼ tsp (1 ml) salt
½ tsp (2.5 ml) favourite prepared mustard
1 tsp (5 ml) sugar or honey (or a little more to taste)
½ tsp (2.5 ml) chopped garlic
ground black pepper
pinch cayenne pepper (optional)
Salad Ingredients
1 pack favourite lettuce / mixed salad greens (for 4 servings)
1 x 400 g tin pear halves in natural juice, drained and sliced
±½ cup (50 g / 125 ml) roasted cashew nuts (natural or salted)
±½ cup (50g /125 ml) diced favourite blue cheese (e.g. Roquefort)
1 firm ripe avocado, peeled, diced & tossed with dressing (optional)
±125 g rindless bacon rashers, diced and fried until crisp (optional)
To garnish
chives, spring onion and/or sprouts
- Line the baking tray with foil and coat it with a thin layer of non-stick cooking spray or oil.
- Mix the sugar and salt and sprinkle a thin even layer onto the foil – covering more or less the size of a dinner plate (20 cm diameter).
- Position the oven rack 10 cm away from the grill and preheat the grill.
- Place the baking tray onto the rack to melt the sugar.
- Remove the baking tray from the oven once the sugar has melted and tilt the pan from side to side to allow the melted syrup to cover any remaining sugar crystals and form an even layer of syrup on the foil. Return the pan to the oven briefly until the syrup turns a light amber gold colour. Take good care while melting and browning – the syrup must not scorch.
- Remove from the oven and allow to cool completely. Lift the caramel away from the foil and break into pieces like broken glass. Store in an airtight container until ready to use.
- To prepare the dressing, place all the ingredients into a jar, seal en shake well. Refrigerate until required. Shake well before using.
- Assemble the salad decoratively layering the leaves with the pear slices, nuts, cheese and bacon and avocado if used.
- Drizzle with dressing and garnish with the caramel shards and spring onion.
- Serve the salad soon after adding the shards.
4 servings.
Recipe by Carolié de Koster.
