"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Orchard Apple and Pear Salad, by Becky Rogers, is from DARRINGTON DISHES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dressing: 2 tablespoons butter 3/4 cup canola oil 1 cup sliced almonds 1/3 cup rice vinegar 1-1 1/2 tablespoons sugar 1/4 cup sugar Salad: 1 teaspoon dried mustard 2 heads lettuce 1 teaspoon sea salt 2 red apples 1 teaspoon grated onion 2 pears 2 teaspoons poppy seeds 1 cup craisins
garnish with green onion
Combine the dressing ingredients. Stir vigorously with a fork to blend sugar. (You can also shake ingredients in a jar.)
For the sugared almonds, melt butter in a pan over medium heat. Add almonds and stir until well coated. Sprinkle sugar over the almonds and stir until the sugar is mixed in. Remove from heat and empty almonds onto a baking sheet. Broil until almonds are lightly toasted. Let cool.
Prepare the salad, add the dressing and sprinkle with the sugared almonds. Now eat and enjoy!
You can adjust the amounts on the salad according to your personal taste. We go heavy on the craisins and almonds. You can even add a sprinkle of feta cheese if you are feeling fancy.
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