Pear avocado salad

While a pear salad with chicken could be served as a main dish, one with avocado and nuts does much better as a side.  In this case, make the dressing first.  In a food processor, combine:

• Apple cider vinegar
• 1/2 avocado (mostly for the oil)
• Olive oil (because an avocado won't yield enough)
• Ground coriander
• Just a dash of cinnamon
• 2 cloves garlic
• ~ 3/4 inch of jalapeno

Pulse until that is well combined.  For the salad itself, simply combine:

• 1/3 bunch of spinach, hand torn
• 2 pears (bosc and anjou work here as well), cubed small
• 1 avocado plus the remaining half, sliced or cubed
• Scant half cup of almond, rough chopped

Dress, toss, serve immediately.  The mild heat from the jalapeno brings out the pears' sweetness, which is further enhanced by the coriander and cinnamon.

Pear chicken salad

Pears are a great compliment to greens.  Not too sweet, they take dressings well and their grainy structure provides a texture that compliments greens without overwhelming them.  They also seem to be available both during their natural peak season and, say, in winter.

This first variation of the theme is a chicken salad.  To pull off the thin slicing required to keep the chicken manageable, freeze two breasts thoroughly, then place them into the refrigerator overnight to thaw just enough to slice.  In the morning, do just that, then add them to a marinate of:

• Olive oil
• White wine vinegar
• Honey (not too much)
• Red pepper flake
• Black pepper

Let that sit for around four hours, preferably near room temperature to let the chicken continue to thaw and absorb the flavors.  When that's done, pour the whole mixture into a covered pan and poach the chicken in the marinate, which will become the dressing.  Obviously you'll want to cook it all the way through as it's now quite contaminated with raw chicken.

While that is cooking, slice 3 pears thinly and place them in a large pyrex mixing bowl.  I used anjou on my first run; bosc seem to work very nicely.  When the chicken is cooked, pour the entire mixture over the pears and toss.  Once it has cooled enough not to wilt greens, add spinach or another lettuce of choice and toss again.  Serve chilled or at room temperature.

Another christmas dinner

Ok, this was actually Christmas Eve.  But the sentiment was there.

Nothing fancy; just meat, salad, and bread.  Well, ok, maybe a little fancy.

First, a compote to go with the meat (and the bread the next day).  In a small sauce pan I combined:

• 2 cups water
• 1 cup raw sugar
• 1 cup cranberries
• 2 meyer lemons (yeah, I still had some left over)
• Generous amounts of allspice

Reducing that all together took about 45 minutes.  A bit of arrowroot got it to the proper consistency.

The salad was fairly simple: red chard, cilantro, sesame seeds, cranberries, and mandarin oranges.  If nothing else it was quite pretty.  Dressing went like this:

• White wine vinegar
• Olive oil
• Honey
• Garlic
• Black pepper
• Cayenne (not too much; just a slight bite to offset the cranberries and complement the honey)

That all went together with a very simple flank steak served after slicing on a bias.

Pretty and festive.  And delicious.