It’s summer! Alert the media! Time for Bar BQs on the back deck, picnics in the park, and surfing in Malibu. Well, maybe not surfing (not everyone looks that great in a wet suit), but splashing in the pool works. It’s also when some people prefer a salad rather than stew for supper.
Note, I say some people. I’ll take a good beefy stew over a salad even if the temperature’s 100. In fact, I never really made a salad (tuna salad notwithstanding) until I was forty. It was such an unusual occurrence that my husband took a picture of it for posterity. I know. I know. I’m digressing – something I often do.
Find out what's happening in Studio Citywith free, real-time updates from Patch.
But, really… what can I say about a salad? A salad’s only a salad after all, right? Something to have after appetizers but before dinner (unless you’re in Europe, then it’s often after dinner, but I’m digressing again…) and, something I don’t usually pay much attention to.
Lately, however, I’ve found myself writing more about salads than stews.
Find out what's happening in Studio Citywith free, real-time updates from Patch.
Chopped salads with salami, ham and cheese, Cobb salads with turkey, bacon, and cheese, Caesar salads with chicken or shrimp and cheese… salads with protein!!!
Well – the salad my husband made for us the other night is definitely a salad, salad (translation NO meat, NO cheese), but coupled with fresh crusty country bread and a chilled glass of rose it was also a delicious summer supper. Don’t get me wrong… I’m not a salad convert. But I’m wavering.
Warm Pear & Green Bean Salad
Courtesy of Country Living Magazine
December, 2000
Ingredients:
Vegetable oil cooking spray
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
2 pounds green beans, trimmed
4 pears, cored and cut into eighths
1 teaspoon sugar
½ cup chopped toasted hazelnuts
(Richard used toasted sliced almonds)
Dressing:
2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
½ teaspoon minced garlic
¼ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 400 degrees.
Roast green beans and pears. Lightly coat 2 roasting pans w/ cooking spray and set aside. Richard used cookie sheets covered in tin foil in place of the roasting pans.
In a large bowl, whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss green beans well w/ this mixture and place in/on a roasting pan/cookie sheet.
In the same large bowl, whisk the remaining oil, salt and pepper and toss the pears. Sprinkle pears w/ sugar and place in/on a roasting pan/cookie sheet.
Place both pans/sheets in oven. After 30 minutes remove green beans. Roast pears 15 more minutes and remove from the oven.
Note from my husband: Watch the pears carefully. In our oven the pears were more than done at the same time as the green beans.
Dressing: In a small bowl, whisk together vinegar, mustard, and garlic. Add olive oil in a thin stream, whisking constantly. Stir in salt and pepper. Toss the green beans and pears w/ dressing in a big bowl, then serve.
Makes 8 servings. Since there were just four of us, Richard simply halved all the ingredients.