Green Salad with Pears and Ricotta Salata
And A Lemon And Shallot Vinaigrette
Simple salad, turned out great.
What you will need
1 head butter lettuce
1 shallot
1 lemon
Black pepper
2 pears
1 oz ricotta salata
Salt
Olive oil
(Nutritional facts 62 calories, 2.04 g fat, 11.37 g carbohydrates, 1.13 g protein, 2 mg cholesterol, 672 mg sodium)How to cook
1
Gently split apart the greens. Wash and dry.
2
Brunoise the shallots. To do that, slice the tip off each shallot. Peel and slice in half through the root tip.
3
Line up the halves. Hatch the shallot perpendicular to the root. As though slicing a fine checkerboard accross the sliced face of the shallot.
4
Now you can chop parallel to the root tip and you end up with little tiny cubes of shallot.
5
In abowl, combine the shallots with the juice of a large lemon. Crack some black pepper in there too. Let that sit for awhile.
6
Halve the pears.
7
Slice out the stem. Scoop out the seeds with a spoon.
8
Line up the halves and slice.
9
Toss pears and greens with a little salt and pepper. Grate in some ricotta salatta.
10
Toss in the shallot and lemon. Pour in a little olive oil. Toss and taste. Serve with a little grated ricotta on top.
How to Brunoise a Shallot
Back in maybe 2006, I staged for 1 night at this place called Chef Mavro's. It's still one of the best restaurants in Hawaii. What I remember most about that night is being shown how to brunoise a shallot.