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Receta Breaded Bartlett Pear Salad
by Global Cookbook

Breaded Bartlett Pear Salad
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Ingredientes

  • 1/3 c. extra-virgin extra virgin olive oil
  • 1/4 c. freshly squeezed lemon juice
  • 2 tsp minced fresh parsley
  • 1 x clove garlic, chopped
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly grnd pepper (or possibly to taste)
  • 1/2 c. all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp grnd white pepper
  • 1/4 tsp paprika
  • 3/4 c. seasoned dry bread crumbs
  • 1/4 c. extra-virgin extra virgin olive oil
  • 4 x Large eggs, lightly beaten
  • 4 x ripe Bartlett pears, cored and quartered
  • 4 c. vegetable oil for frying
  • 6 ounce prosciutto, sliced very thin
  • 4 c. mixed baby field greens
  • 1 x -2 dashes aged balsamic vinegar (optional)

Direcciones

  1. To make lemon vinaigrette: In large mixing bowl, combine extra virgin olive oil, lemon juice, parsley, garlic, kosher salt and black pepper and whisk till well blended. Cover and chill several hrs to meld flavors.
  2. To make pear salad: In small, shallow bowl, combine flour, salt, white pepper and paprika. Set aside. In another shallow bowl, toss bread crumbs with extra virgin olive oil. Set aside.
  3. Dredge pear quarters in seasoned flour, dip in beaten egg (drain off excess) and roll in crumb mix (pears must be ripe for mix to adhere).
  4. Preheat oil in deep fryer to 350 degrees. Fry pears, 2 to 4 pcs at a time, till golden brown. Drain on paper towels.
  5. To serve: Whisk vinaigrette again and toss greens with half of dressing.
  6. Arrange prosciutto on 4 salad plates. Mound greens in center of plates and top with hot pear quarters. Drizzle remaining vinaigrette over salads and sprinkle with pepper. Add in aged balsamic vinegar if you like.