something to nom nom on

I don’t mean to be bossy, but it’s really important that you stop whatever you’re doing and make this fall-time salad immediately.

Consider it a matter of national security. Or at least self-preservation. And taste bud delight.

I’ve lunched on this salad (or a variation thereof) every day since Wednesday, when our Internet and telephone mysteriously bit the dust — which has been happening with disturbing frequency since the weekend by which I mean happening at all; Mediacom, why? — in the heat of my studying for a business midterm. (Oh, yes, I am in a business class. I am learning how to effectively organize nonprofits.) If the connection between reading a textbook and a kaput phone line seems frankly tenuous, I will merely remind you that all the documents for said class are online, and ask you to shut hush. Power point presentations, PDF articles, links to area nonprofits: bah, who needs them?

As it turns out, not many people and not when there’s this salad. An exclamation point salad! And since my test went fine anyway, I am calling Wednesday an accomplished day. Between the seasonal ingredients (many from the farmer’s market, in our case!) and warm temperature, I can’t think of a better October lunch.

Warm Pear and Zucchini Salad

I encourage you to play fast and loose with the ingredient list and measurements below. The essential base is a creamy cheese, pear, something warm and roasted, and a good glug of dressing. And lettuce, of course.

Serves 1 generously

  • A couple handfuls of mixed greens
  • 1 ripe pear, cubed
  • 2-3 Tbsp goat cheese, broken up
  • Half an onion, preferably red because they roast up sweeter
  • 1 zucchini
  • 1/4 cup plus 2 Tbsp olive oil, divided
  • 1 lemon, halved
  • 1 Tbsp mustard
  • Salt and pepper

Preheat oven to 400 F.

Cut the zucchini and onion into uniform bite-sized pieces. Arrange on a baking sheet. Drizzle with 2 Tbsp olive oil and the juice from half a lemon, and season with salt and pepper. Roast in the oven until soft and browned, around 25 minutes.

Meanwhile, prepare the dressing: combine mustard and juice from other lemon half, and season with salt and pepper. Working very slowly, whisk in 1/4 cup of olive oil to create an emulsion. Taste and adjust seasoning as desired.

Rip or cut greens into bite sized pieces, and throw in a large bowl. Add cubed pears and goat cheese. Add the zucchini and onion when they come out of the oven. Toss with dressing, and eat immediately.


One response to this post.

  1. yummy! I’ll try it today! btw, I’m living your life in reverse: I’m an Iowa transplant (West Liberty) now living in Westchester (Hartsdale, NY). Say hello to my family, will ya?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: