Special Sparkles!
Every year when I receive a box of pears – a nostalgic tradition as my father, of blessed memory, always used to send them – I think about which recipes to try this year. In this past week’s Berkshire Eagle column, I decided to write about a winter salad with pears that can be plated fancy (as in the photo, portioned in an outer radicchio leaf) or made more simply in a bowl. The bright colors make it a festive addition to the dinner table during the holiday season!
BEJEWELED WINTER SALAD
by Elizabeth Baer
This is December, the time of year when everything sparkles and shimmers! During the darkest days – at least in the northern hemisphere – it’s hardly surprising that countless cultures and religions celebrate a holiday, one that literally or figuratively celebrates the coming of light.
Although it’s not the season for the vivid colors of summer produce, we still want our celebratory meals to look bright and festive. Last year we were invited to Christmas dinner at our dear friends’ home, and though I brought a fairly ordinary-looking cake, I decorated the top with a Christmas tree made of sugared rosemary sprigs and cranberries!
This year I’ve been thinking about the jewel tones. Many years ago, my mom took me to have my colors “done.” For this service, a stylist considered my skin tone and recommended certain colors that would not make me look dull and washed out. For some reason, the categories were named for the seasons, and I was deemed a spring, and started buying clothes in bright green and coral and peach. But if you were a winter, like my mom, the jewel tones were for you, such as sapphire blue, emerald green, and ruby red.
I’ve incorporated some of these colors into a festive and vibrant winter salad that also uses pears, a favorite treat of the season that arrives on my doorstep every year. I’ve made this salad simply tossed in a bowl, or, for a dramatic presentation at a special meal, I’ve composed the salad into individual portions inside large, outer radicchio leaves. And the pomegranate seeds give it some extra dazzle for the season!
WINTER BRIGHT SALAD
Serves 2, can be multiplied
INGREDIENTS:
1 butternut squash half, peeled
6 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
2 tablespoons sherry vinegar
Pinch salt
Few grinds fresh pepper
¼ teaspoon Dijon mustard
1 pomegranate
1 head red radicchio
1 cup arugula, baby arugula, if possible
2 tablespoons blue cheese, crumbled
1 large pear, ripe but firm
½ lemon
DIRECTIONS:
Preheat oven to 350°F and line a small pan with foil or parchment.
For the fancy presentation: Use a melon scoop to carve out 10-12 small rounded pieces of squash from the solid neck of the vegetable. (See notes below for the simpler version.) Save the rest for another use. Toss with 2 tablespoons olive oil and kosher salt. Spread on the prepared pan and roast for 30-40 minutes until tender. Remove from oven and allow to cool to room temperature.
Make the dressing. In a small bowl or glass measuring cup whisk the sherry vinegar with the salt, pepper, and mustard. Drizzle in the remaining 4 tablespoons olive oil while whisking to mix.
Cut a thin slice from the top of the pomegranate so you can see some seeds. Score the skin from top to bottom in four quadrants, keeping your knife shallow, checking the cut end to estimate how thick the skin is. Working from the center, pull the pomegranate apart gently. You may want to do this over a bowl in the sink to catch any drips or spurts of juice. Pry out the seeds into a bowl and set aside.
Remove the outer leaves of the radicchio carefully so as to keep them in a cupped shape until you get two that are sturdy enough to hold the salad. Cut the remaining radicchio into shreds. Place the shredded radicchio in a bowl.
Check the arugula, removing any tough stems. If using baby arugula, this may not be necessary. Add to bowl with the radicchio. Add the crumbled blue cheese. Toss with the dressing.
Peel the pear and cut in half. Use a melon scoop to remove the seeds, and cut into 8-10 wedges removing the core as needed. Place into a bowl and squeeze the lemon over to prevent browning.
Place about one fourth of the radicchio and arugula mixture into the bottom of each of the two radicchio cups, add about one fourth of the squash and pear pieces, and scatter in some pomegranate seeds. Repeat with the remaining radicchio and arugula mixture, then squash and pear pieces. Scatter more pomegranate seeds on top. You will have more pomegranate seeds than you need.
(Variations for an everyday version: Just cut the squash half into ¾-inch pieces. Don’t bother with the whole cupped radicchio leaves. Toss all together and serve on plates or in bowls.)
Serve immediately.