At the beginning of November, I went to the Holiday Happenings at our local university extension office. There was three days of watching these people make lovely dishes to fix for the holidays. On the last day, a local celebrity introduced some of her favorite salads. The celebrity was Chef Jessica Bright. I spoke to her for about 1 minute afterwards. She is now my BFF, even if she doesn’t know who I am. I am her BFF too.
The first thing that she taught us was how to cut Romaine Lettuce. Do not cut off the ends. Wash it very well between layers and drain well.
Then cut off the tip, if it is dried up or brown.
Next hold the lettuce at the end and slice from end to tip on one side. Turn the lettuce over half way and slice from end to tip again.
Then slice the lettuce sideways, so that you will have nice even slices of lettuce. Cut towards the end piece.
Once the lettuce is cut up, spin it dry if necessary.
Now it is time to make this beautiful salad.
Isn’t it pretty?
Pear and Pomegranate Salad
Chef Jessica Bright
4 cups lettuce of your choice (I like romaine)
2 fresh, ripe pears
1 cup lemon lime soda *I hope to find this at a health store, without Fructose Corn Syrup
1 pomegranate (I bought a large one, most of it was gone before the salad was made)
½ cup mayonnaise (I used fat free)
1 tsp honey
2 TBSP rice vinegar
1/2 cup toasted pecan halves (I didn’t have any, so I used walnuts)
½ cup sharp cheddar, grated
Carefully cut the blossom end from the pomegranate, score the skin into quarters, and place the pomegranate in a large bowl of cool water. Gently pull apart the pomegranate the seeds and pulp will sink and the skin and pith will float. Reserve the seeds and pulp, discard everything else.
On platter layer the lettuce. Peel pears, core, and slice thinly then dip in bowl of lemon lime soda (to prevent browning). Place slices on lettuce. Reserve ¼ cup of the lemon lime soda you dipped the pears in. Whisk together mayonnaise, lemon lime soda, honey, and rice vinegar. Drizzle this over the pears
and lettuce then sprinkle platter with the grated cheddar, toasted pecan halves, and then the pomegranate seeds.
Oooh this is so good! I am making it to take to our Co-op Christmas party. 🙂