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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.
8 ounces sugar
1 ounce water
4 ounces Alfasi Late Harvest Sauvignon Blanc or other sweet white wine
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
4 Bosc pears, peeled
1 large piece Atlantic salmon (10-12 ounces), filleted (You may want to use the tail end of the fillet, as there are fewer bones.)
4 cups water
2 teaspoons salt
1 bay leaf
5 black peppercorns
1/4 cup vinegar
1 large egg
2 tablespoons Haddar Dijon Mustard
1 and 1/2 teaspoons dried thyme
1 shallot, chopped
2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
salt, to taste
pepper, to taste
1 cup canola or Gefen Olive Oil
1/3 cup dessert whip or full-fat milk
1/3 cup plain yogurt
1 head Belgian endives
3 cups arugula leaves (approximately)
1 red onion, thinly sliced
1 cup radicchio leaves (approximately)
1 bulb fennel, trimmed (optional)
Combine sugar, water, wine and lemon in a medium saucepan; bring to a boil. Reduce to a simmer.
Add whole pears and cook gently for 15 minutes.
Cool overnight in the syrup, making sure the pears are submerged. (You can place a plate on top of them to keep them down.)
Cut each pear into six to eight wedges and remove the core and seeds.
Strain the syrup to remove large pieces. Store cut pears in fridge for up to a week in the syrup in a covered container.
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.
Remove the salmon and refrigerate if not serving right away. Discard any cooking liquid.
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.
Add salt, pepper, dessert whip or milk and yogurt and mix for one minute more.
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.
Mix the dressing with the salad greens. Place on individual serving dishes.
Place four or five pear wedges on each salad.
Place salmon on top and sprinkle shaved fennel over the entire salad (see photo).
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