I’ve heard that the definition of insanity is doing the same thing over and over again and expecting a different result. I think a second definition might run along the lines of cranking your oven up to 500 degrees in the middle of a hot, humid, muggy day in September when you’ve been moving boxes and furniture and children around an un-air conditioned apartment all day and are probably going to faint of exhaustion before you make it to the bed. (Oh, and your 3-year-old has another heat rash this summer. . . this time mostly on his face. It’s really cute, in case you wanted to know. And no, I will not be sharing photos of it. I want him to still like me when he’s a teenager.)
But I really wanted to make this salad so I did it anyway. I know. Insane. Or maybe I just wasn’t thinking that this salad could still be tasty even if the pears weren’t roasted. Ha! I’ll have to try that next time.
Still, it was tasty. I enjoyed it. I enjoyed hearing Manchild 1 talk about eating rocket. And I really enjoyed that I got to sit in front of the fan and eat it along with a tasty strawberry-banana smoothie Micah whipped together when he got home from work. He saved us all from melting all over our new-to-us hardwood floors.
(Rocket=arugula, in case you didn’t know . . . I am fairly new to the stuff. And I think rocket is much more fun to say than arugula. So there.)
For the pears:
4 firm Bartlett or Anjou pears, peeled, cored, and sliced 1/4 inch thick(ish)
1 tablespoon butter, melted
2 tablespoons sugar
For the dressing:
1 1/2 tablespoons extra virgin olive oil
2 tsp. red or white wine vinegar
1/2 tsp. salt
ground black pepper
For the salad:
7 ounces rocket
1 cup candied pecans, chopped
handful of dried cranberries
shaved Parmesan cheese, to taste (use a vegetable peeler to “peel” slices of cheese off)
Preheat oven to 500 with a baking sheet on the lowest rack. Toss sliced pears in large bowl with the melted butter. Add the sugar and toss again. Spread the pears on the preheated baking sheet in a single layer so they are all flat. Roast for 10 minutes, then turn the pears over and roast for another 5 minutes, until they are just starting to brown. Remove from oven and set aside to cool.
Mix the olive oil, vinegar, salt and pepper in a small bowl.
Toss the rocket, cranberries, pecans, and cheese in a large bowl. When ready to serve, add the pears and dressing and toss some more.
*I have a perfectly good picture of this salad (okay, so it was the only picture I was able to get before the battery died — it may not be so perfect), which I will be sure to add just as soon as I find the charger amidst all our stuff. Thank you for your patience and have a nice day.