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Author Notes: I try to use as many local, organic ingredients as possible when I cook. Since I live in Michigan and our growing season is winding down, it's pretty amazing to get all local greens, raspberries, pears, and onions, which are the primary ingredients in this recipe. While greens are no longer *officially* in season, I get mine through a local CSA (community supported agriculture) group. All the other produce comes from the local farmers' market. —Marcita7
small red onion, thinly sliced
dash of sugar
pound red romaine or red leaf lettuce
pinch of sea salt
red Anjou pear
tablespoon pine nuts, toasted
Pecorino cheese shavings
fresh squeezed lemon juice
extra virgin olive oil
fresh ground black pepper
- Slice onion and soak in cold water with a dash of sugar for half an hour.
- Wash and dry lettuce. Layer the leaves on top of each other and slice across to form ½-inch strips. Divide between two salad plates and sprinkle with a pinch of salt.
- When onion is ready, lay rings on top of lettuce and drizzle with olive oil.
- Cut pear into quarters, removing core. Slice thinly (about 1/8-inch thick). Evenly distribute pear slices on both salad plates. Squeeze some lemon juice over salads, then drizzle with balsamic vinegar.
- Divide raspberries evenly and place on top of salads. Add shaved pecorino to taste. Sprinkle with pine nuts and black pepper.
- This recipe was entered in the contest for Your Best Autumn Salad