Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are 100% my own. Thanks for supporting companies I believe in, which allows me to continue to create and share unique recipes with you.
How do you guys feel about having salad at Thanksgiving? My family is divided on the subject. My Dad and Aunt firmly believe there is no room for a salad at the Thanksgiving table. I guess they don’t want to waste any stomach space on greens. But others in my family have the exact opposite opinion. Me included. I really like to have something crunchy and fresh to break-up all the heaviness of the meal.
A Thanksgiving salad shouldn’t be just any old greens tossed with some bottled dressing. It needs to be worthy of taking up precious table (and stomach) real estate. For three years in a row I’ve served this recipe and it always gets rave reviews. But I’m changing in up and going big in 2014 with this Frisee Salad with Winter Spiced Poached Pears.
Can I just say how stinking adorable frisee is? I love all the fluffy, frilly strands poking out of the bowl. It looks festive to me. I don’t know. Maybe I’m just a weirdo who thinks vegetables are cute. Don’t judge me.
Frisee tends to be on the bitter side of the spectrum. But that’s what makes it the perfect resting place for some slightly sweetened poached pears. To give the pears a cozy, winter feel I poached them in mixture of maple syrup, brandy, cardamom and vanilla. I also used a bit of that poaching liquid in the salad dressing to carry those wonderful flavors all throughout the salad. And in my opinion, pears need blue cheese and walnuts, both of which I added to this salad.
Want to know a secret about these pears? I poached them in my SousVide Supreme!
I know I talked in length last week about the awesomeness of my new toy, so I’ll refrain from being too long winded about all that again today. But I will say that these are some of the tastiest and easiest poached pears I’ve EVER MADE. And here is the other awesome thing: I only had to use a little over 1/4 cup of poaching liquid (because everything is vacuum sealed)! That’s a money saver (and a WIN!) in my book.
I know not everyone has a SousVide Supreme (although I really think everyone should have one!), so this post here is a good place to start for some instructions on poaching pears in the more traditional way.
P.S. This post contains affiliate links. Thanks in advance for helping me keep my little kitchen afloat. XOXO!