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Recipes
Crosnes, Pear, And Hazelnut Salad
Crosnes, Pear, And Hazelnut Salad
Crosnes, Pear, And Hazelnut Salad
photo credit: Ev Thomas
Substitute Jerusalem artichokes if you can't find crosnes. The recipe combines crosnes, garlic, pears and toasted hazelnuts. Recipe by Cheryl Long, editor of Mother Earth News, 2004
Recipe By:
Cheryl Long, editor of Mother Earth News, 2004
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Ingredients
1
cup
raw crosnes
2
cloves
garlic, crushed
Juice of 1 lemon
3
tablespoons
hazelnut oil
5
tablespoons
rice vinegar
4
cups
mixed salad greens
2
ripe
Anjou or Bosc pears, halved, cored, and sliced thin
1/2
cup
toasted hazelnuts, coarsely chopped
Instructions
Clean the crosnes and remove any brown tips. Bring 3 cups of water to a boil in a saucepan. Add the crosnes, garlic, and lemon juice. Reduce heat and simmer for 2 minutes. Remove the pan from the heat and let the crosnes and garlic sit in the water for 5 minutes more. Drain the crosnes and pat dry on paper towels. Discard the garlic.
To make the dressing, whiz together the hazelnut oil, rice vinegar, and salt and pepper to taste in a blender. Divide the salad greens among 4 plates. Arrange the sliced pears and crosnes on top. Sprinkle with chopped nuts. Drizzle with the dressing and serve immediately.
Additional Notes
Salt and freshly ground black pepper
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