Salad for Fat Chefs or Skinny Gourmets

I like salad. It is a non-guilty food I can eat and enjoy at any time, even as a snack in between meals. Nibbling a leaf or two in the making process is kind of a 'good' habit, I suppose, rather than nibbling on salty chips, don't you think? As I said on the mixed green leaves salad post that I like to add fruits in the salad for I do believe that they give more texture, flavour, and freshness to the whole package. I usually use New Zealand fruits, ranged from kiwifruit, grapes, nashi (the brown skinned pear which has round shape with juicy flesh), apples, and other pears. Sometimes I would include avocado, but not everyone can consume this lovely fruit, in that consent, I often serve slices of them separately with the mixture of fresh orange segments, sliced of Spanish onions, and tossed with whole-grain mustard dressings.

This is my entry for Fat Chefs or Skinny Gourmets hosted by duo Ivy and Ben.



Mixed Leaves with Caramelized Pears Salad

mixed salad leaves, your choice
red radish, sliced or keep the tiny ones whole, washed
alfafa sprouts

Caramelized Pears

3 pears, peeled, cored and quartered
aged balsamic vinegar
brown sugar
salted butter

Prepare the mixed salad leaves in a bowl. Meanwhile, make the caramelized pears. Heat the butter until hot. Add in quartered pears. Shake your pan to coat them with butter. Splash with vinegar and sprinkle with brown sugar. Shake again to coat until the mixture is thick and enveloped the pears beautifully. Remove from the pan, cool for a while and then mix them with the salad. It is just good with drizzled of olive oil and freshly cracked black pepper. Makes 4.