My good friend came to visit from Israel and we went out together to schmooze as only old friends can. I decided to order something a bit different and was very pleasantly surprised at the way this unusual combination of ingredients blended together so nicely. In fact, it was so delicious that I went back a few days later and asked the chef if he would share the recipe, which he graciously did. Here it is, as he told it to me.
- Poached Pears
- sugar - 8 oz.
- water - 1 oz.
- sweet white wine - 4 oz.
- lemon - ½
- pears - 4 Bosc, peeled
- salmon - 1 large piece Atlantic - 10-12 ounces, filleted. (You may want to use the tail end of the fillet, as there are fewer bones.)
- water - 4 cups
- salt - 2 tsp
- bay leaf - 1
- black peppercorns - 5
- vinegar - ¼ cup
- egg - 1 large
- Dijon mustard - 2 Tbsp
- thyme - 1½ tsp dried
- shallot - 1, chopped
- fresh lemon juice - 2 Tbsp
- salt and pepper -
- canola or olive oil - 1 cup
- dessert whip or full fat milk - 1⁄3 cup
- yogurt - 1⁄3 cup plain
- Belgian endive - 1 head
- arugula leaves - 3 cups (approximately)
- red onion - 1, thinly sliced
- radicchio leaves - 1 cup (approximately)
- fennel - 1 bulb, trimmed (optional)
1. Combine sugar, water, wine and lemon in a medium saucepan; bring to a boil. Reduce to a simmer.
2. Add whole pears and cook gently for 15 minutes.
3. Cool overnight in the syrup, making sure the pears are submerged. (You can place a plate on top of them to keep them down.)
4. Cut each pear into 6 to 8 wedges and remove the core and seeds.
5. Strain the syrup to remove large pieces. Store cut pears in fridge for up to a week in the syrup in a covered container.
1. Place all ingredients, including salmon, in a covered pot and bring to a boil. As soon as it reaches boiling, turn off the heat and leave the salmon in the liquid for 15 minutes.
2. Remove the salmon and refrigerate if not serving right away. Discard any cooking liquid.
1. In a food processor, place egg, mustard, thyme, shallot and lemon juice and mix on high speed. When well mixed, keep machine at high speed and add oil very, very slowly. The consistency should be like that of mayonnaise.
2. Add salt, pepper, dessert whip or milk and yogurt and mix for one minute more.
1. Remove and discard any limp outer leaves from the salad greens. Slice the endive in half lengthwise. Discard the core. Slice endive crosswise into large pieces. Combine with arugula, onion and radicchio in a large bowl.
2. Mix the dressing with the salad greens. Place on individual serving dishes.
3. Place 4 or 5 pear wedges on each salad.
4. Place salmon on top and sprinkle shaved fennel over the entire salad (see photo).
NOTE: When short on time, you can replace poached pears with canned pears.