It’s pear season!!!
Well, specifically it’s nashi (apple pear) season. I LURV nashi, I eat it all the time, regardless of it being in-season/out-of-season… But it’s exceptionally delicious in September. Actually, September is also when the usually-expensive Japanese ones at the market all of the sudden become affordable! The Japanese ones are very sweet, almost like honey water, and give the most juicy cronsches. Friggin’ addictive, really.
So during the month of September, Don buys as many Hosui pears as he can buy (instead of the usual Singo pears), and we have ‘em chilled and sliced, for breakfast every morning. It’s a deliciously refreshing way to start the morning, and perks you up in a way coffee just doesn’t do.
Unfortunately, that came to a brief stop because of one bad nashi I had last week.
It was chalky, almost like an uncooked quince (and we all know how unpleasant that is), and each bite sucked a little more droolmoisture out of my mouth. And it was as sweet as a piece of unsalted saltine cracker. Gee-ross, to say the least. Disappointed much, I forced that bad nashi down, forgot about the remaining stash, and moved on to something more exciting, like honeycrisp apples.
Well, I was cleaning out the fridge last night and the nashis came back from the back of the fridge (in a zombie-esque style, I kid you not. They friggin’ popped out of nowhere), and I was forced to deal with them. At inomthings, we deal with not-so-yummy fruit by 1) making alcohol out of it, 2) making jam out of it, or 3) making salad out of it. I’ve been laying off on the booze because I’m getting chunky all over, and jam? I’ve made enough in the last year, and my nutella addiction isn’t really helping either. So I made salad. Yummy, yummy salad.
The inspiration comes from a pear and pecorino ravioli dish I had at Pizzeria Ortica the other day. It was incredibly heavy as a pasta dish (browned butter + cheese = heart burn), but the combination adds a pleasant heartiness to a light salad!
Pear & Parmesan Salad – serves 2
2 cups rocket salad mix
1 asian pear, sliced
2 tbsp parmesan, shaved/grated
1 tbsp champagne vinegar
1 tbsp olive oil
fresh ground pepper
1. Preheat oven to 350 F. Carefully wash the rocket salad and drain.
2. Combine champagne vinegar, olive oil. sea salt, and ground pepper in a small tupperware and shake vigorously until well emulsified.
3. Line a baking sheet with parchment paper. Scoop on a teaspoon of parmesan cheese and flatten into a little wafer. Repeat until all the parmesan cheese is gone, then bake for 10 minutes (or until cheese bubbles). Remove from oven and let cool.
4. Toss salad in half the vinaigrette, gently, and until well coated. Add pear slices and a light drizzle of salad, and toss again. Serve on chilled plates and parmesan crisps on top. Then revel in the good you just did for yourself and nom.
Stinkface Ava loves to nom on nashi as long as it’s juicy.