Browsing Tag

Asian Pear

Dinner, Dressing, Recipes, Salad, Side Dishes, Summertime Meal

Sesame Caesar Salad

May 31, 2024

Replacing mayonnaise with tahini in Andy Baraghani’s take on Caesar salad is pure genius. Once you taste the dressing you will always keep a jar of tahini on hand. It has a wide range of uses in many recipes which may surprise you: gochujang sesame noodles, tofu ramen with cucumbers, Glory Bowl salad, beef kofta with tahini sauce.

The other ingredient that makes this salad especially interesting and so refreshing is the Asian pear. With its crisp apple-like texture and mildly sweet flavor, the Asian pear adds a welcoming crunchy note to this salad. Like other pears, it will brown once sliced so it’s best to cut it just before serving.

This crunchy and savory salad pairs well with any type of sandwich, my favorite being salami and cheese.

Sesame Caesar Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Andy Baraghani/Bon Appetit

Ingredients

  • 2 oil-packed anchovy fillets, finely minced

  • 1 small garlic clove, finely grated

  • 1 lemon, halved

  • 3 tablespoons well-stirred tahini

  • 2 teaspoons Dijon mustard

  • 3 tablespoons vegetable, canola, or grapeseed oil

  • 3 tablespoons finely grated Parmesan, plus more for serving

  • Kosher salt and freshly ground black pepper

  • 2 romaine hearts, trimmed, leaves separated or 4 heads Little Gem lettuce

  • 1 Asian pear, halved, cored, thinly sliced

  • 1 teaspoon roasted sesame seeds

Directions

  • Place finely minced anchovies and grated garlic in a large bowl. Squeeze in juice from half of the lemon (about 2 tablespoons). Whisk in tahini, mustard, and 2 tablespoons water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 tablespoons Parmesan; season with salt and pepper to taste.
  • Add lettuce, tearing any large leaves to bowl with dressing, along with pear slices. Toss until leaves are coated.
  • Transfer salad to a low serving bowl and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over the salad.

Notes

  • To make this vegetarian, swap out the anchovies for 1 teaspoon of rinsed, drained, and finely chopped capers.
Beef, Dinner, Korean, Lactose Free, Recipes

Korean-Style Pan-Fried Beef

December 1, 2017

Korean-Style Pan-Fried Beef

If you want a quick, tasty meal, this Korean-style dish fits the bill.  The thin slices of meat marinate in a flavorful sauce for just 30 minutes.  A quick sear in a hot pan makes for perfectly cooked beef with crisp edges that are delicious served with a bowl of rice.

Gochugaru

I am a fan of Whole Spice brand Korean chili flakes (also known as gochugaru).  The chili flakes add a depth of flavor to this, and many other dishes.  Vibrant red in color, mildly spicy, slightly smoky and sweet at the same time, it’s an essential seasoning for Korean cuisine.

Asian Pear

Marinade

This meal is ready in just about 45 minutes from start to finish.  The bold flavors in the sauce are what make this dish stand out.  The key is to cut your meat in to thin slices so that it marinades and cooks quickly.

Korean-Style Pan-Fried Beef

Korean-Style Pan-Fried Beef
 
Adapted from Bon Appetit Magazine
Author:
Serves: 2
Ingredients
  • 2 tablespoons grated pear
  • 1 small garlic clove, grated
  • 2 tablespoons soy sauce
  • 2½ teaspoons gochugaru
  • 2 teaspoons finely grated ginger
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 8 ounces filet mignon, cut into thin strips (you may opt to use another cut of beef, chicken or pork)
  • canola oil for pan frying
  • sliced green onions for serving
  • Fresno pepper (optional)
  • roasted sesame seeds (optional)
Preparation
  1. Combine the grated pear, garlic, soy sauce, gochugaru, ginger, brown sugar and sesame oil in a medium bowl. Add sliced beef and toss to coat each piece well. Cover and refrigerated for 30 minutes.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove meat from marinade and season lightly with kosher salt. Working in batches and adding more oil along the way if needed, cook meat in a single layer without moving until lightly browned, about 1 minute. Continue to cook tossing occasionally until cooked through and crisp at edges, about 1 - 2 minutes longer.
  3. Transfer to a plate and serve topped with green onions, sliced Fresno peppers and roasted sesame seeds.

 

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