Charred Pear Salad Recipe From Michael Paley | Tasting Table
Prep Time:
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 cups water
  • 1 cup dry white wine
  • ½ cup distilled white vinegar
  • 3 tablespoons kosher salt
  • 2 cinnamon sticks
  • 5 whole star anise
  • 2 dried bay leaves
  • 2 Anjou pears, halved and cored
  • ¼ cup whole pistachios
  • 2 bunches watercress
  • ¼ cup scallions, ends trimmed and thinly sliced lengthwise
  • 2 tablespoons fresh goat's-milk cheese (chèvre), crumbled
  • 1 tablespoon red wine vinegar
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups cooked baby beets or 3 medium cooked beets, quartered
  • Flaky sea salt, for serving
Directions
  1. Poach the pears: In a medium saucepan set over medium-high heat, add the water, wine, white vinegar, salt, cinnamon sticks, star anise and bay leaves and bring to a boil. Add the pear halves cut side down, reduce the heat to medium and simmer until a knife easily slips into a pear half, 20 to 25 minutes. Turn off the heat and let the pears cool in the poaching liquid.
  2. While the pears poach, make the salad: Preheat the oven to 350°. To a rimmed baking sheet, add the pistachios and bake until toasted, 5 to 7 minutes. Transfer to a cutting board to cool, then roughly chop.
  3. In a large bowl, add the watercress, scallions, goat cheese and chopped pistachios. In a small bowl, whisk together the red wine vinegar, 3 tablespoons of the olive oil and the salt and pepper. Pour the vinaigrette over the watercress mixture and toss to combine, then add the beets, toss once, and divide among 4 plates.
  4. Heat a medium heavy-bottomed skillet (preferably cast iron) over medium-high heat for 1 minute. Add the remaining 1 teaspoon of olive oil and set the pears in the skillet cut side down, cooking until they are browned and caramelized, 1½ to 2 minutes. Set each pear half on top of each salad, sprinkle with flaky salt and serve.