UPPIT/UPEETH OR UPMA-SPICED CREAM OF WHEAT

Semolina with cashews, coconut and sev
4-6 servings

This is a delicious, comforting dish prepared across India with many delicious variations. Uppu means salt in many south Indian languages. The most popular version is made with semolina or suji. In Karnataka it is Uppittu or Kharabhat, in Maharashtra upeeth, in the Konkan, usli, and is served with coconut chutney. In the north, it is upma, served with yogurt; and in Tamil Nadu, uppumavu is creamy and moist. Upeeth is also made with rice and wheat vermicelli, day-old bread and corn. Our family version is crumbly semolina, topped with fried sev, cashews and fresh coconut. For a little colour and a dose of vitamins add cooked green peas to it.

Ingredients
1.25 tsps salt or to taste
1/2 tsp sugar or to taste
¾ cup finely chopped red or white onions
2 cups fine semolina or rava/sooji
½ cup cooked, drained green peas (optional)

Tempering
1/2 cup vegetable oil
2 tbsp ghee or oil
½ tsp black mustard seeds
½ tsp cumin seeds
5 seeds of fenugreek (optional)
Pinch asafoetida powder
1/2 tsp husked, split black gram or urad dal (optional)
8 fresh curry leaves, torn
3 Indian green chillies, 1-1.25 inches” long, finely chopped
1/4 inch fresh ginger root, peeled, julienned (optional)

Optional garnishes
4 tbsp grated fresh; or frozen, defrosted, unsweetened coconut
1 cup store-bought plain, fine gram flour strings or sev
4 tbsp finely chopped fresh coriander leaves (optional)
4 tbsp unsalted, cashewnut pieces, fried or toasted

Method
Bring 4 cups of water to a boil in a pan with the salt and sugar. If you need to boil the green peas, add them to the water.
In the meanwhile, put the ghee or oil in a large kadhai or heavy-bottomed pan on high heat. (Semolina doubles in volume when cooked in hot water, so you need an oversized pan.)
When the oil is hot, add the mustard seeds, cumin seeds, fenugreek seeds and let them cook 30 seconds. Add the urad and asafoetida, the curry leaves, green chillies and ginger and cook 30-60 seconds.
Add the onions and sauté, till they soften; do not brown the onions.
Reduce heat to medium and add the semolina. Stir well and sauté for 5-6 minutes until semolina is fragrant and toasty.
Switch of the flame under the boiling water and slowly pour it over the semolina, with the green peas if you are using them. Stir vigorously. The semolina will boil and spit and slowly begin to solidify. Keep stirring to prevent lumps.
Reduce heat and continue to stir, till the semolina has a crumbly texture and all the water has evaporated. This will take several minutes.
Some prefer their upma sticky. Add a little extra water and cook it down for a shorter period.
Taste for salt, sweetness and adjust to your taste. Garnish with all the extras and serve warm with wedges of lime.

KOREAN STYLE VEGAN SPARE RIBS

Korean Style Vegan Spare Ribs

Korean Style Vegan Spare Ribs

Ingredients

Serves 4 with an accompaniment such as fried rice or noodles

A well oiled 9 by 9 inch oven proof pan

250 grams vital wheat gluten

300 grams white mushrooms, wiped clean

200 grams white onions finely chopped1/2

3 cloves garlic finely chopped

4 tbsp vegetable or peanut oil

1 tbsp tomato ketchup

3 tablespoons peanut butter

2 tablespoons fresh espresso or use 1 teaspoon instant coffee

2 teaspoon soy sauce

1 teaspoon brown sugar

2 tbsp tomato paste

1 tsp kitchen salt

FOR BBQ SAUCE-

Combine and cook for 15 minutes on a low flame.

1 cup good quality smoky bbq sauce

2 tbsp Gochujang (or use a hot sauce of your choice)

3 tbsp sesame oil (or to taste)

1 teaspoon toasted sesame seeds

1 tsp white vinegar

1 tsp beet powder

1/2 cup Coca Cola

Instructions

Remove the mushroom stems. Place the mushrooms stems, salt, tomato paste, brown sugar and coffee or espresso and soy sauce in 2 liters of water and cook on high heat until reduced to 1 cup. Strain and discard mushrooms stems. Cool stock.

Slice the mushrooms caps into 3-4 pieces vertically.

Heat oil in a large skillet. Add the onions and stir until soft and begin to caramelise to a golden brown. The caramelised onions will bring rich flavour to the ribs.

Add garlic and remaining mushrooms.

Saute until water evaporates and mushrooms start to brown. Switch off flame. Cool mixture.

Preheat oven to 350F.

Blitz to cooled mushroom mixture to a paste in the blender. Add ketchup, peanut butter and blitz again.

In a mixing bowl combine the wheat gluten and mushroom paste. Slowly add the mushroom stock as required to form a thick loose dough.

Spread the dough in the oiled pan. Bake in a preheated oven for 30-40 minutes in the middle rack until set but not hard. Remove and using a sharp knife cut into sizes desired. Cool in the pan. Remove only once the dough is at room temperature.

Slather with bbq sauce.

Heat more vegetable oil in a grill pan and grill each piece until grill marks for on either side.

Slather with more bbq sauce and serve with fried rice or noodles.

http://www.taradeshpande.in/korean-style-vegan-spare-ribs/

MINESTRONE WITH PESTO BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

Ingredients

Minestrone is Italy's most famous soup and it has become popular because its easy to make, adaptable and delicious. Over the centuries Minestrone in Italy has changed a great deal. Tomatoes for instance as a newer addition to the soup.

Traditionally minestrone is made with Borlotti beans also known as cranberry beans but they are not always available, Here is my version, which uses ingredients that you can find anywhere. This recipe can be made with bacon or you can use dried mushrooms (as indicated below) for a vegetarian version that is scrumptious. I serve it with a pesto bruschetta reminiscent of the Ligurian version of this soup known as Minestrone all Genovese. But garlic bread is great too. I used Fregola- a toasted semolina pasta in this soup. You can use barley instead if you want a gluten-free version.

SERVES 10

1/2 CUP FINELY CHOPPED BACON OR USE 2 TBSP DRIED PORCINI/SHITTAKE MUSHROOMS FOR VEGETARIANS

3 TBSPN EXTRA VIRGIN OLIVE OR REGULAR VEGETABLE OIL

1 CUP FINELY CHOPPED WHITE ONION

1/4 CUP FINELY CHOPPED CELERY STALK

1/4 CUP FINELY CHOPPED FRESH GARLIC

5 COOKING POTATOES PEELED AND QUARTERED

2 CUPS CARROTS, SLICED LENGTHWISE AND THEN HALVED INTO 1/4 INCH THICK PIECES

1 CUP YELLOW ZUCCHINI DICED MEDIUM

1 CUP GREEN ZUCCHINI DICED MEDIUM

1 CAN (400G) TINNED BAKED BEANS

1 TEASPOON GROUND WHITE PEPPER OR MORE

1 CUP FREGOLA OR USE SMALL TUBE PASTA OF YOUR CHOICE SUCH AS ELBOW MACARONI,DITALINI OR CONCHIGLIE

SALT TO TASTE

GARNISH

SHREDDED PARMESAN

PESTO BUTTER BRUSCHETTA

80 GRAM FRESH BASIL

6 CLOVES GARLIC

3 TBSPN BUTTER

3 TBSPNS SHREDDED PARMESAN

1/4 CUP PINE NUTS, CHILGOZA OR SKINNED ALMONDS

Instructions

IF MAKING VEGETARIAN MINESTRONE SOAK THE DRIED MUSHROOMS IN 1/2 CUP HOT WATER.

HEAT OIL ON MEDIUM HEAT IN A LARGE SOUP POT. ADD BACON AND COOK UNTIL GOLDEN AND RENDERED. IF VEGETARIAN SKIP THIS STEP.

ADD ONIONS AND CELERY AND SAUTE UNTIL ONIONS ARE SOFT AND TRANSLUCENT-3-4 MINUTES.

ADD POTATOES AND STIR WELL. ADD 1.5 LITERS OF WATER, GROUND PEPPER AND COOK 5-7 MINUTES UNTIL POTATOES SOFTEN.

ADD CARROTS AND COOK ANOTHER 4 MINUTES UNTIL CARROTS SOFTEN.

ADD BEANS, AND COURGETTES AND THE MUSHROOMS WITH THEIR LIQUID (IF USING) AND COOK 2 MINUTES ON HIGH HEAT UNTIL THE SOUP BEGINS TO BOIL.

ADD PASTA AND SWITCH OFF THE FLAME.

ALLOW THE PASTA TO COOK IN THE HEAT OF THE SOUP.

ADD SALT AND MORE PEPPER TO TASTE. LADLE INTO BOWLS.

FOR THE PESTO

PROCESS THE INGREDIENTS TO A CHUNKY CONSISTENCY IN A FOOD PROCESSOR.

FOR THE BREAD

FLAME THE SOURDOUGH OR BAGUETTE OVER AN OPEN FLAME ON BOTH SIDES. IMMEDIATELY BRUSH WITH PESTO BUTTER AND SERVE WITH HOT MINESTRONE AND MORE PARMESAN ON THE SIDE.

http://www.taradeshpande.in/minestrone-with-pesto-bruschetta/

CRACKED BLACK PEPPER, RED WINE VINEGAR AND GARLIC ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

Ingredients

There is nothing most classic and comforting than a roast chicken dinner.

To cook a roast chicken that has a golden crispy skin and a fully cooked but moist inside make sure the oven is preheated when the chicken goes in. I like to cook mine at a low temperature for the first 35 minutes and then increase the temperature towards the end.

I recommend serving this chicken with Pommes Dauphinoise Gratin and a simple green salad.

Serves 4-5

1.25-1.5 kg chicken for roasting

1/4 cup black peppercorns, coarsely smashed

6 cloves garlic, smashed

1 teaspoon coarse salt

4 tablespoons unsalted butter

1/4 cup red wine vinegar

2 tablespoons vegetable oil

Large roasting pan

Instructions

In a small saucepan melt the vinegar, butter and oil over a slow flame. Whisk to emulsify. Do not boil this. Remove from flame and cool.

If you have washed the chicken wipe it dry with paper towels.

Tuck the wings under the sides.and truss (Tie together) the chicken legs with some kitchen string.

Using a pastry brush or a spoon coat the chicken with the vinegar mixture. Use your fingers to apply this to the inside of the skin. Push 3 smashed garlic cloves into the chicken cavity. Rub the remaining over the chicken and tuck inside the skin. Coat the top of the chicken with the crushed black pepper.

Cover chicken and refrigerate 30 minutes

Remove the chicken from the fridge and let sit 10 minutes.

Preheat oven to 325F nd prepare bottom rung.

Roast chicken for 45 minutes for a 1.5 kg chicken and ten minutes less for a 1.25 kg in the lower rung.

Move chicken to the middle rung. Using a tablespoon or a basting brush brush the juices at the bottom of the pan all over the chicken. and increase the temperature to 400F.

Cook until the chicken skin in golden brown.

Remove from the oven and let rest 15 minutes before serving. This is important to allow the meat to rest and the juices to settle before you carve it.

Remove the chicken from the pan onto your carving plate and strain any remaining liquid into a gravy dish.Discard bits unless there are pieces of garlic. Keep those -they are yummy.

Serve the jus on the side.

http://www.taradeshpande.in/cracked-black-pepper-red-wine-vinegar-and-garlic-roast-chicken/

POMMES DAUPHINOISE GRATIN

POMMES DAUPHINOISE GRATIN

POMMES DAUPHINOISE GRATIN

Ingredients

Pommes Dauphinoise Gratin comes from the Dauphine region of France. It differs from Pommes Dauphinoise, which are deep fried choux pastry made with mashed potatoes.

Traditionally the gratin version is made with very finely sliced raw potatoes layered and baked in cream. Slicing potatoes this fine requires a mandolin, which is not always available. Here I depart from tradition and parboil the potatoes before I bake them. This ensures the potatoes cook through in the oven.The addition of cheese and eggs varies in chefs' accounts.

I do not use eggs but I do use cheese. This vegetarian dish is served with some variety of roast meat.

You could also serve it with the Lentil salad recipe in my cookbook An Indian Sense of Salad (Penguin). You will need ideally an 8 inch square or round that is.5 inches deep. You can also use a 9 by 13 but you will get less layers.

SERVES 5-6 AS A SIDE DISH

1 tablespoon unsalted butter

500ml double cream

500ml milk

3/4 teaspoon grated nutmeg

4 garlic cloves, smashed

8 large cooking potatoes-ideally a waxy potato like Talegaon or Maris Piper

salt and white pepper to taste

120g shredded gruyère or use a melting cheese

Instructions

Heat oven to 190C/170C.

Peel the potatoes and slice them into rounds about 1/4 inch thick.

Place them in a wide and deep pan with the garlic, nutmeg, milk and cream and bring to a slow boil.

As soon as it reaches a boil switch off the flame and using a slotted spoon remove the sliced potatoes from the liquid and put them on a plate. Do not over cook the potatoes. They must be soft but also keep their shape when baked.

Butter gratin dish.

Using tongs arrange potatoes in layers in a gratin dish.

Add salt to the leftover cream and milk and adjust for taste. Stir in a little white pepper.

Pour over the layered potatoes. Use a soup to make sure all the potatoes are well steeped in the liquid and bake in the oven for 35 minutes.

Open oven and scatter the Gruyere cheese over the gratin and broil until golden brown.

Serve immediately.

http://www.taradeshpande.in/pommes-dauphinoise-gratin/

SCOTCH EGGS

SCOTCH EGGS

SCOTCH EGGS

Ingredients

It is said the British took the recipe for Nargisi Kofte and turned it into bland Scotch eggs, a hardboiled egg encased with chicken or lamb mince. My grandmother's version of Scotch eggs was anything but bland. She cooked the meat with onions and spices and served the Scotch eggs with a spicy mayonnaise, French fries and steamed vegetables.

She always used lamb mince. I prefer chicken because it cooks faster and leaves the egg inside softer.

Makes 4

For the egg wash

4 soft boiled eggs peeled

1.5 cups good quality breadcrumbs laid on a wide plate

2 eggs plus 1 egg white whisked in a wide dipping bowl

For the mincemeat

600 grams chicken or lamb mince, washed and completely drained

3 tbspns vegetable oil

3 cloves

3 black peppercorns

1 dried bay leaf

1 inch stick cinnamon

3/4 cup white onion finely chopped

1 tablespoon garlic and ginger paste

3 green chillies about 1`.5 inches long (Indian or Serrano) finely chopped

2 slices white bread processed to a fine crumb

1 egg yolk

1/4 cup finely chopped cilantro (optional)

1 tbsp finely chopped mint (optional)

For the spicy mayonnaise combine

1 cup mayonnaise

1 teaspoon minced garlic

2-3 teaspoons hot sauce such as Sriracha, Tabasco

Instructions

Drain the water from the minced meat in a fine sieve. Squeeze it several times to drain out any excess water.

Heat oil in a large deep skillet on medium heat. Add the bay leaf, cloves and peppercorn and saute 1-2 minutes until fragrant.

Add the onions and green chillies and cook till soft and opaque.

Add garlic and ginger paste and cook 1-2 minutes stirring constantly.

Remove and discard the bay leaf.

Add the minced meat and stir well.

Lower flame and cook until meat is almost cooked through and most of the water has evaporated.

Cool completely. Add salt to taste.

Process meat in a grinder or food processor with the cooked spice until coarse but well combined. Do not turn into a paste. The meat should have some texture.

Stir in chopped herbs, yolk and processed bread. Combine well.

Divide into 8 equal portions.

Place one portion on the palm of your hand and flatten it. Place the egg over it and bring the sides together. Rest on a plate. Take the second portion and flatten it on your palm. Lift the half covered egg and place the uncovered side into the minced meat in your palm. Bring the sides together to completely cover the egg. Do not press too hard or you may damaged the soft boiled egg. Shape gently to look like an oval.

Dip this patty into the whisked eggs. Pat onto the breadcrumbs until all sides are covered. Repeat the egg wash and dip into breadcrumbs again.

Do this with the remaining 3 patties.

Heat 2 inches of oil in a deep non-stick skillet. When the oil is hot but not smoking fry the eggs until all sides are a deep golden brown. Drain and serve immediately with suggested sides and spicy mayo.

http://www.taradeshpande.in/scotch-eggs/

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Ingredients

This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.

Serves 5

1 pound pappardelle or a flat long pasta such as fettuccine

350 grams soft blue cheese such as Gorgonzola, crumbled

3 ripe Bosc pears, cored and sliced into 8-10 pieces each

100 grams of butter

2 tbsp extra virgin olive oil

2 tbsp heavy cream

1/4 cup finely chopped chives

Instructions

Set a stock pot of water with a pinch of salt to boil.

Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.

Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.

Add a teaspoon of salt and season with fresh pepper.

Stir in the cream and garnish with chives, Serve hot.

http://www.taradeshpande.in/pasta-with-gorgonzola-pears-and-chives/

BLEU IS NOT BLAH-EASY BLUE CHEESE DRESSING AND HOW TO SELECT A GOOD BLUE CHEESE

BLEU IS NOT BLAH-EASY BLUE CHEESE DRESSING AND HOW TO SELECT A GOOD BLUE CHEESE

BLEU IS NOT BLAH-EASY BLUE CHEESE DRESSING AND HOW TO SELECT A GOOD BLUE CHEESE

Ingredients

Bleu is not Blah

Blue Cheeses and the Blue Cheese dressing

This is a classic blue cheese dressing I make all the time because it is easy and delicious.Literally blitz the ingredients in a mixer and you are done. Blue cheese dressing is an American creation. Litehouse, an American company claims to be the first to have bottled and sold this dressing 60 years ago.

I have as yet to find the original source for the blue cheese dressing recipe. Some say it was Fannie Merritt May in the Boston Cooking School Cookbook first published in 1896. I looked up my 1905 copy and found 2 recipes with Roquefort but they are not blue cheese dressing.

Many folks think of blue cheese as a 'stinky' cheese because it is treated with a mold called Penicullum, which gives it the characteristic blue and white veining and the sharp taste. But not all blue cheese are malodorous. Infact many of the best known blue cheeses such as Danish Blu and Gorgonzola are mild. And there are many Bries, Gruyere and other cheeses for instance the Époisses de Bourgogne and the Ouleout that are far more pungent than most blue cheese I've ever had.

Cheeses with washed rinds that have been treated with alcohol, water, ash even and aged for long periods allow for yeast to grow and can make the product very strong smelling. Often the smell comes from the rind of the cheese, while the edible part inside remains delicately flavored.

So the poor blue cheese gets a bad reputation it doesn't deserve among those who don't like bold flavours.

Blue cheese has Umami and used correctly can really lift the flavour of a dish. So even if you don't enjoy eating it as a cheese, consider it in dishes like pastas, salads, fondues. Don't dismiss it- you could be missing out on something wonderful.

The smelly factor and the price can really vary depending on the kind of blue cheese you use. Blue cheese is made with many different kinds of milk- pasteurised and unpasteurized, (sheep, cow, goat) and can be firm like the Norwegian Gamalost or the English Dorset Vinney, semi-hard like Picón Bejes-Tresviso, semi soft like Danish blue and soft like Oxford Blue and Dovedale.

For this dressing you need a semi soft crumbly cheese, preferably one without a rind like the American made Maytag blu (a personal favourite for eating and cooking) Gorgonzola or Danish Blue are good choices. If you are doing a pasta with blue cheese or a fondue you could consider an even softer cheese like the Bavarian Cambozola that will melt easily into the sauce. For a cheese plate you can pair slightly harder blue cheese like Stilton with pears, apples, quince and honey.

Gorgonzola, considered the oldest of blue cheeses dating back to the 9th century A.D. is Italian and made from cows or goats milk, sometimes both and Roquefort- the King of French cheese is made from ewe's milk. Roquefort is a sharp cheese, Gorgonzola is less so. An aged St Agur or the Spanish Cabrales can be even sharper.

Blue cheeses are produced by many different countries though Roquefort was the first cheese in France in 1925 to receive the Appellation D'Origin, which means it can only be called Roquefort if it is aged in specific caves, the milk comes from a specific breed, even the Pencillum mold known as Roqueforti must come from the caves of the Roquefort sur Soulzon.

For a blue cheese dressing to work it must have just enough blue cheese in it to give it a kick. So depending on the strength of the cheese you use add more or less to your taste. Traditionally blue cheese dressing, an American creation is a thick and creamy dressing.

If you want a lower fat version of this I have a blue cheese vinaigrette recipe in my cookbook #anindiansenseofsalad available in bookshops and online.

Blue cheese dressing is also delicious with buffalo chicken, bacon, apples, pears, honey, quince, chocolate, port, ales, pecans and spinach.

The recipe of the dressing is below. You can find the recipe for the pear and walnut salad here

http://www.taradeshpande.in/pear-walnut-and-…-cheese-dressing/

If you can't find butter lettuce use romaine or iceberg.

TIPS FOR CHOOSING AS BLUE CHEESE

If you want a milder, less sharp sweeter blue, look for a young and preferably without rind blue cheese- though there are always exceptions.

When you first open a blue cheese you get a sharp whiff of ammonia. This can be off-putting but wait 5 minutes, let the cheese breathe and slowly its complex and nutty aromas will emerge.

Blue cheese doesn't freeze well and should be consumed in 7-8 days. If your cheese smells of acetone or is sticky and pink, jettison it tout de suite.

Another great recipe for an entree with blue cheese http://www.taradeshpande.in/pasta-with-gorgo…pears-and-chives/

I'll be posting lots of fun facts about blue cheese on twitter @Tara_Deshpande

Many famous American blue cheeses were actually created in University labs like Maytag in 1941 in Iowa and Clemson blue by the College of South Carolina.

Before Wang discovered penicillin cheese was used in medieval Europe to control gangrene.

FOR 2.5 CUPS OF DRESSING

1 CUP STRAINED YOGURT OR USE GREEK YOGURT (NOT SOUR)

1 CUP BLUE CHEESE SUCH AS MAYTAG BLU OR ROQUEFORT OR A SEMI SOFT ONE OF YOUR CHOICE (RIND REMOVED IF APPLICABLE)

3/4 CUP PLAIN BUTTER MILK

1/2 CUP MAYONNAISE (WITH OR WITHOUT EGG)

3 CLOVES GARLIC

1/2 TEAPSOON GRANULATED OR CASTOR SUGAR

1/2 TEAPSOON GROUND WHITE PEPPER

2 TEAPSOONS LEMON OR LIME JUICE

KITCHEN SALT TO TASTE

TO GARNISH

4 TEASPOONS FINELY CHOPPED SHALLOTS OR WHITE ONION

2 TEASPOONS SHERRY WINE VINEGAR OR USE RED WINE VINEGAR

1/2 CUP SEMI SOFT BLUE CHEESE CRUMBLED

Instructions

COMBINE THE ONIONS AND WHITE VINEGAR AND LET SIT 30 MINUTES IN THE FRIDGE.

BLEND ALL THE INGREDIENTS FOR THE DRESSING IN FOOD PROCESSOR.

MANUALLY STIR IN THE CRUMBLED BLUE CHEESE AND ONIONS WITH A WHISK OR FORK. ADD SALT TO TASTE. ADJUST FOR SUGAR AND VINEGAR.

KEEP COVERED AND REFRIGERATED FOR UPTO 48 HOURS.

http://www.taradeshpande.in/bleu-is-not-blah-easy-blue-cheese-dressing-and-how-to-select-a-good-blue-cheese/

PEAR, WALNUT AND LETTUCE SALAD WITH BLUE CHEESE DRESSING

PEAR, WALNUT AND LETTUCE SALAD WITH BLUE CHEESE DRESSING

PEAR, WALNUT AND LETTUCE SALAD WITH BLUE CHEESE DRESSING

Ingredients

FOR THE BLUE CHEESE DRESSING REFER HERE

http://www.taradeshpande.in/bleu-is-not-blah…good-blue-cheese/ ‎

SERVES 6

2 HEADS OF BOSTON,BIBB OR BUTTER LETTUCE, USE ICEBERG OR ROMAINE

2.5 CUPS OF BLUE CHEESE DRESSING

1 CUP LIGHTLY TOASTED, SKINNED WALNUT PIECES

5 SEMI FIRM BARTLETT OR ANJOU PEARS, CORED AND CUT INTO 6 LONG SEGMENTS

Instructions

PREPARE THE LETTUCE FOR THE SALAD. REMOVE THE STALKS WITH A SHARP KNIFE AND USING YOUR HANDS TEARS THE LEAVES APART ONE BY ONE.

DIP LIGHTLY IN COOL WATER AND THEN RUN THROUGH A SALAD SPINNER

DIIVIDE UP BETWEEN 6 BOWLS. DIVIDE THE PEARS AND THE WALNUTS BETWEEN THE BOWLS. SERVE THE DRESSING ON THE SIDE.

http://www.taradeshpande.in/pear-walnut-and-lettuce-salad-with-blue-cheese-dressing/