Wednesday, May 16, 2018

COOKOUT TIME: PEAR AND CHEESE SALAD

     As the Spring descends into Summer, there's always a welcome refreshment in cold foods---especially after a nice luncheon of barbecue with flaming hot sauce. And, let's not forget, that the young lovelies attending these outdoor events often prefer a lighter fare.



     Pear and Cheese Salad is a very different dish that everybody likes and it is very easy to prepare. It was invented in 1933 in Green Bay, Wisconsin by Alberta Winthrop; head chef in the test kitchens of a now-defunct cheese producer. It's rarely seen today, but was very popular in the Midwest in our grandparent's generation. 

      An important thing to remember when making salads is not to do what some would-be cooks recommend and use only Romaine Lettuce. It can be added to Iceberg or another head lettuce, but should never be used alone. 

      To make this dish, mash one 8 oz. bar of softened cream cheese (or Neufchatel, as it's called in Europe) and stir into it 1 teaspoon of lemon juice; 1/8 teaspoon of paprika; 1 teaspoon of olive oil; 2 teaspoons of Worcestershire Sauce and 1/8 teaspoon of salt. Refrigerate this mixture overnight. 

      The next day, fold into it 1/2 cup of chopped walnuts. Roll the mixture into small balls. Then place on a bed of lettuce enough canned pear halves for serving. Put one of the cream cheese balls atop each pear and serve with Catalina French Dressing. 

     Make sure this is well chilled before setting out.

     Salad-making is becoming something of a lost art. Too many restaurants today try adding all sorts of exotic ingredients and their customers pretend to like them to justify the exorbitant prices they pay for such stuff. It doesn't have to be complicated---just good. 😇

     

       

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