bonappetit5.0
Asian Pear Salad With Crispy Shallots
Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
👥 8 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat ⅓ cup vegetable oil in a small saucepan over medium-high. Cook 2 large shallots, thinly sliced, stirring occasionally, until golden brown and crisp, 7–⏱️ 9 minutes. Pour through a fine-mesh sieve set over a small bowl. Remove sieve from bowl and sprinkle shallots with a big pinch of kosher salt; toss to coat. Set fried shallots aside. Let oil cool slightly, then measure out ¼ cup shallot oil.
large shallots, thinly sliced2(packed) cilantro leaves with tender stems and mint leaves, plus more for serving1 cupKosher salt
2
Whisk ¼ cup white wine vinegar, 2 Tbsp. Dijon mustard, and 1 Tbsp. honey in a large bowl to combine. Gradually stream in ¼ cup shallot oil, whisking constantly until emulsified. Season dressing with salt and freshly ground pepper.
. Dijon mustard2 Tbsp(packed) cilantro leaves with tender stems and mint leaves, plus more for serving1 cup. honey1 TbspFreshly ground pepper
3
Add 4 Asian pears, cored, cut into 3x½" sticks, to dressing and toss to coat. Add 1 Fresno chile, very thinly sliced, 1 cup (packed) cilantro leaves with tender stems and mint leaves, and most of reserved fried shallots and toss to combine. Top salad with more cilantro and mint and remaining fried shallots.
Asian pears, cored, cut into 3x½" sticks4(packed) cilantro leaves with tender stems and mint leaves, plus more for serving1 cupFresno chile, very thinly sliced1large shallots, thinly sliced2
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...