Pear salads come in many variations, but a good one balances quality ingredients without any element dominating. Canned pears with Boston Bibb lettuce and a little mayo can make a simple salad, while fresh pear salads can feature nuts, dried fruit, and a sharp olive oil dressing. Adding avocado or different cheeses can also enhance the salad. The best pear salad uses fresh, seasonal ingredients.
There are as many different types of pear salad as there are cooks who prepare them. Pear salads typically feature fresh or canned pears, and most also contain some type of cheese, but beyond that, variations abound. A really good one uses a balance of quality ingredients that layer the flavor and texture; no element should dominate. It is especially important not to overdo the salad, whether it contains mayonnaise, vinegar or oil.
If time is short, the simplest pear salad of all can still enhance a meal. Canned pears nestled in Boston Bibb lettuce leaves and drizzled with a teaspoon of mayonnaise combine sweet flavor with creamy texture and crunch. To make this salad sing, a little curry and ginger can be mixed into the mayonnaise with a spoonful of chopped walnuts sprinkled on top. Pears packed in their own juice are a better choice for this pear salad; those packed in thick, sugary syrup tend to overpower the other flavors.
Fresh pear salads take a little more effort, but the results are well worth it. Start with quality ingredients: Select pears with no bruises or soft spots; a good imported Roquefort cheese; and first-press virgin olive oil. Some cooks thinly slice pears and spiral them around the dish; others prefer to cut them into large cubes and diced. At this point, a fresh pear salad can go in several directions.
A good fall pear salad might feature pecans, walnuts, or other nuts with a sugar glaze. Some cooks add some dried fruit, such as dried cranberries or cherries, or even golden raisins; for those who cannot eat nuts, dried fruit can be a substitute. The fresh pear salad goes especially well with a sharp olive oil dressing with fig or balsamic vinegar and some minced garlic. Whether the pears and other ingredients are artistically arranged on a canvas of lettuce leaves or coarsely chopped and topped with lettuce is up to the cook.
The pear’s sweet crunch can be enhanced by adding creamy avocado into a salad or blended into an oil and vinegar dressing. Instead of Roquefort, you can use feta or even sharp cheddar cheese. A bed of fresh spinach gives the salad a unique flavor, as do a handful of jeweled pomegranate seeds that offer a tart complement.
Remember that the best pear salad features fresh, untouched ingredients. It’s best to focus on what’s in season and locally available. Some cooks write down their most successful pear salad inventions, while others take a photo of the presentation as a reminder.
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