Almost done with August usually means a couple of BBQ weekends left. My friend Shivani and her hubby Mahir threw an amazing BBQ and I got to leave with some pretty great party favors: Recipes!
Shivani, who one can always count on to look after both your health and palate, made a most refreshing salad with pears. I am not talking of a garnish, or scant slivers poking through an abundance of leaves, but rather full on diced pairs. Towards the end of lunch, the scene became a little ‘survival of the fittest’ as guests and I wrestled for the last morsels. How could we not? On a hot day surrounded by sizzling meats, this provided for the perfect freshening-up of the mouth and spirit.
The pears were paired (pun intended) with juicy yellow tomatoes and a handful of arugula leaves thread through this jeweled heap. Just a few simple of ingredients with a huge pay off makes this a welcome addition to any BBQ.
Recipe for Jeweled Pear Salad:
2 cups red-skinned pears, cored and diced with skin on
1 cup of baby yellow tomatoes, halved
Handful of arugula
Sea salt for seasoning and finishing
1 tablespoon good quality Balsamic vinaigrette
1) Combine all the salad ingredients. Adjust for seasoning
Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes