C3TV: Caramelized Pear Salad

If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Caramelized Red Pear Salad

If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. It actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!! 😉

INGREDIENTS

6-8 Ounces of Baby Spinach
6-8 Ounces of Baby Spring Greens
1 or 2 Preparations of Caramelized Red Pears
1 Preparation of Candied Kahlua Pecans
1 Preparation of Cavinaigrette
2 Ounces Chevre Cheese (Goat Cheese)

RECIPE

Make one or two preparations of Caramelized Red Pears, depending on how much pear you like in your salad.
NOTE: You will notice that the link takes you to a recipe for Caramelized Apples. Just substitute Red Pears and follow the rest of the recipe as posted.

When done, remove pears from heat, place on a plate, cover and refrigerate. I like to make them at least an hour before needed so that they cool completely.
Next, make one preparation of Candied Kahlua Pecans and set aside to cool for at least one hour.

Make one preparation of Cavinaigrette and set aside. This should be made at least 20 minutes in advance of use.
Place spinach and greens in a large mixing bowl and toss with the dressing.

Evenly distribute coated greens onto individual salad plates. Place slices of pears on top of greens. Then throw a handful of the pecans onto the dish.

Finally, crumble up some of the goat cheese and sprinkle over the salad. Enjoy!

This one perfectly complimented a main course of King Crab Risotto.

Prep Time = 40 minutes
Cook Time = n/a
Serves 4

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Candied Kahlua Pecans

These are phenomenal in salads, cookies, cakes, with ice cream, as a crust or crushed topping for fish, or just straight! Best of all, they couldn’t be easier to make!! 😉

INGREDIENTS

1 Cup Whole Pecan Pieces
1 Tbsp Butter
1.5 Tsp White Sugar
2 Tsp Brown Sugar
1 Shot (1.5 oz.) Kahlua

RECIPE

In a medium-large non-stick skillet melt the butter over a medium-high flame. If using a traditional pan add another tablespoon of butter.

Evenly sprinkle both sugars over pecans.

Stir and flip pecans until all are fully and evenly coated in butter and sugars. Saute for another 3-4 minutes taking care not to burn the nuts. (Yes, I’ve been dying to say that! :lol:)

Just before they are done, add the Kahlua, carefully flambe, and then quickly saute until caramelized. No more than 30-60 seconds.

Remove from heat and place on a plate to cool. Use, munch, or store in an airtight container until ready to use … it will last about a week in the fridge.
HINT: I know you are going to want to try one right away. But, unless you are from the Marquis de Sade school of cooking, let them cool sufficiently. Anything “candied” gets very hot!

I told you these were easy! 😉

Prep Time = 5 minutes
Cook Time = 5 minutes
Makes 1 Cup

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.