This is a recipe I came across in a food magazine many years ago. Then I forgot which issue contained this recipe and I was too lazy to search for it since I had a load of issues to look through. But I knew it was something I had to try! So I made up my own recipe using the ingredients, which was the only thing I could recall about the recipe.
I strongly suggest you try this salad especially if you are not particularly fond of arugula. Personally, I was not at all fond of arugula until I tasted this salad. It’s the incredibly delicious combination of the caramelized pears and red onions topped with that luscious and tangy yoghurt sauce that makes this beautiful salad a winner. You can eat it as a cold appetizer with some toasted bread or serve it as a salad or side dish for fish, meat or poultry meals.
- 2-3 bunches of arugula
- 2-3 tbsp olive oil
- 1 medium red onion
- 1 pear
- 1/4 cup roughly chopped walnuts
For the sauce:
- 1/2 cup (120 gr) of yoghurt or sour cream
- 1 tsp Dijon mustard
- Juice of 1 lemon, freshly squeezed
- 2-3 tbsp extra virgin olive oil
- 1 tsp molasses (prefer mulberry if available) or brown sugar
- Salt and pepper to taste
Step by step method
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- Wash, peel and remove seeds from pear and slice thinly. Peel and cut onion into two, then slice into thin wedges.
- Place a skillet over medium-high heat. Wait for a couple of minutes until skillet is hot. Add olive oil, pears and onions. Sprinkle with a dash of salt and a few pinches of sugar. Sautée pears and onions, tossing all the time until you obtain a nice caramelization. Sprinkle with some freshly ground blackpepper once off the heat and set aside to cool a little.
- Meanwhile wash and dry arugula thoroughly. Tear into bite-size pieces and place onto a serving plate. (I prefer to serve this salad in a shallow and broad plate rather than a standard salad bowl)
- To prepare the sauce: combine yoghurt (or sour cream), mustard and molasses in a bowl and whisk. Add fresh lemon juice and some olive oil and mix well to combine. Add some salt and check to see if the flavors are in harmony. None of the flavors should be overpowering the other. But you can always adjust the flavors to suit your taste.
- Just before serving the salad, place the sautéed pears and onions as evenly as possible onto the arugula, pour some of the sauce and sprinkle with the walnuts. Place the remaining sauce in a small saucer to serve at the table.