Salad gives a fresh start to the new year
If your 2020 New Year’s resolutions include eating more fresh fruit and vegetables, why not make beautiful bowls of delicious salad for footballwatching fuel? For playoff watching, I’m suggesting a salad with decadent components: some bacon, some blue cheese and some toasted walnuts. These are add-ons that build flavor and holiday satisfaction, turning arugula, zucchini and pears into a dish that is irresistible.
The pears should be purchased 3 to 4 days in advance if firm, to allow them to “ripen” at room temperature. The bacon can be baked several hours in advance. The zucchini can be grilled ahead of time as well.
If eating on the couch, serve in individual bowls and provide big cloth napkins or pretty dish towels for lap coverage.
Grilled Zucchini, Stilton and Pear Salad with Bacon Bits
Serves 4
INGREDIENTS
8 strips center-cut bacon
2zucchini, ends trimmed, shaved into lengthwise strips with vegetable peeler
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
4to 5cups packed clean baby arugula
2pears, unpeeled, halved, cored, cut into thin lengthwise slices 1/2 cup crumbled blue cheese, such as Stilton
1cup toasted walnuts, coarsely chopped
Dressing
Zest and juice of 1lemon, 1medium garlic clove (peeled, minced), salt and freshly ground black pepper to taste, 1/4 cup extra-virgin olive oil (if you prefer a more generous amount of dressing, double all the dressing ingredients.)
DIRECTIONS
Cook bacon: Heat oven to 400degrees. Line a rimmed baking sheet with parchment paper. Place bacon in single layer atop parchment paper. Bake for 15to 20minutes until the bacon is crisp; drain on paper towels. When cool, finely chop.
Prepare zucchini: Toss zucchini ribbons in olive oil; season with salt and pepper. Heat a grill pan on medium-high heat. Place zucchini on heated grill pan and grill for 30to 60 seconds, or until grill marks form (no need to turn). Remove zucchini and set aside.
Prepare dressing: Whisk all dressing ingredients in mediumsmall bowl. Taste and adjust seasoning if needed.
Serve: In four bowls, place arugula and zucchini. Top with bacon, crumbled cheese, pears and walnuts. Stir dressing and spoon over salads.
— Adapted from “Seriously Good Salads” by Nicky Corbishley
(Page Street, $21.99)