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4 (4)

Salads

Fresh Pear and Romaine Salad With Blue Cheese

Fresh Pear and Romaine Salad With Blue Cheese
Lawrence K. Ho / Los Angeles Times

We all ask "what's for dinner" fairly often. After testing recipes in a hot kitchen in the hot days of August, the Times Test Kitchen staff has the answer: salad. And after tasting the four main-dish salads they created, we ... Read more

Total time: 20 minutes | Serves 4

Walnut Vinaigrette

  • 1/4 cup walnut oil
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons finely minced shallots or green onion
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Step 1Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. Makes 3/4 cup.

Salad and assembly

  • 1/2 cup walnut pieces
  • 8 cups chopped romaine
  • 2 pears, such as Bartlett, Bosc or Anjou, cored and sliced into 1/4-inch-thick slices
  • 1 lemon
  • 4 ounces blue cheese, crumbled

Step 1Toast walnuts in shallow pan at 350 degrees until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool.

Step 2Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette.


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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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