Pickled Asian Pear Salad with Creamy Lemon Dressing

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Pickled Asian Pear Salad with Creamy Lemon Dressing

 

3 cups water

1/4 cup sugar

2 tablespoons kosher salt

1 teaspoon fennel seeds

1 lemon, halved

3 large asian pears, halved, cored and thinly sliced lengthwise

1/4 cup creme fraiche or sour cream

1/4 cup fresh lemon juice

1 medium shallot, minced

1/2 teaspoon finely grated lemon zest

1/2 cup extra virgin olive oil

salt and cayenne pepper

4 small heads frisee lettuce, 2 pounds, tender green and white leaves only,

torn into bite-size pieces

4 bunches watercress, 2 pounds, thick stems discarded

1 red onion, thinly sliced lengthwise

1 1/2 cups crumbled blue cheese

 

In a medium bowl, combine the water, sugar, kosher salt and fennel seeds;

stir to dissolve the sugar and salt. Squeeze the lemon halves over the water

and drop them in the bowl. Add the Asian pears and stir to separate the

slices. Cover the pears with a plate to keep them submerged and refrigerate

overnight or for up to 2 days.

In a very large bowl, whisk the crème fraiche with the lemon juice, shallot

and lemon zest. Gradually whisk in the olive oil and season with salt and

cayenne.

Drain the pears in a colander. Add the pears, frisee, watercress and red

onion to the dressing, season with salt and cayenne and toss. Sprinkle the

blue cheese over the salad and serve.

Makes 12 servings.