Name: Pear Salad with Buttermilk Sumac Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup full-fat buttermilk (Bulgarian style); 1 tablespoon extra virgin olive oil; ½ teaspoon sumac + some for sprinkling on top; ½ teaspoon ground coriander; ¼ teaspoon sea salt; ⅛ teaspoons black pepper; 2 cups romaine lettuce, cleaned, hand torn, chilled; ½ small red onion, sliced thinly; 1 large Bartlett pear, cored, cut into 12 wedges; ½ cup chopped walnuts

Bartlett pears have a relatively short season, even though you may find them in the market year-round. It is in the fall that they are at their ultimate best, juicy yet firm and full of fruit-forward pear flavor. This taste lovingly highlighted by a drizzle of this spirited buttermilk dressing.

ONWARD:

Pears with skin intact are the best way to go for ultimate nutritional benefit. As a chef, I was taught and taught others to peel fruits of all kinds. It is, however, the peels that afford the most beneficial nutrients. Find them appealing, but do not peel. Promote their flavor with untoasted walnuts. Yes, I used to toast nuts but no longer do I waste time destroying nutrients, thank you.

4 side salads

INGREDIENTS:

1 cup full-fat buttermilk (Bulgarian style)

1 tablespoon extra virgin olive oil

½ teaspoon sumac + some for sprinkling on top

½ teaspoon ground coriander

¼ teaspoon sea salt

⅛ teaspoons black pepper

2 cups romaine lettuce, cleaned, hand torn, chilled

½ small red onion, sliced thinly

1 large Bartlett pear, cored, cut into 12 wedges

½ cup chopped walnuts

DIRECTIONS:

Mix the buttermilk, olive oil, sumac, coriander, salt, and pepper in a small bowl.
Place the lettuce on chilled salad plates, followed by the onions and pear wedges. Drizzle with the dressing. Top with walnuts and a sprinkle of sumac.

Pear sumac salad buttermilk

salad

American

Yield: 4 side salads

Author: chefsharingthetable.com

Print

Pear Salad with Buttermilk Sumac Dressing

Pears with skin intact are the best way to go for ultimate nutritional benefit. As a chef, I was taught and taught others to peel fruits of all kinds. It is, however, the peels that afford the most beneficial nutrients. Find them appealing, but do not peel. Promote their flavor with untoasted walnuts. Yes, I used to toast nuts but no longer do I waste time destroying nutrients, thank you.

Prep time: 10 MinTotal time: 10 Min

Ingredients:

1 cup full-fat buttermilk (Bulgarian style)
1 tablespoon extra virgin olive oil
½ teaspoon sumac + some for sprinkling on top
½ teaspoon ground coriander
¼ teaspoon sea salt
⅛ teaspoons black pepper
2 cups romaine lettuce, cleaned, hand torn, chilled
½ small red onion, sliced thinly
1 large Bartlett pear, cored, cut into 12 wedges
½ cup chopped walnuts

Instructions:

Mix the buttermilk, olive oil, sumac, coriander, salt, and pepper in a small bowl.
Place the lettuce on chilled salad plates, followed by the onions and pear wedges. Drizzle with the dressing. Top with walnuts and a sprinkle of sumac.

Calories

210.92

Fat (grams)

15.42

Sat. Fat (grams)

7.17

Carbs (grams)

16.37

Fiber (grams)

3.71

Net carbs

12.66

Sugar (grams)

10.01

Protein (grams)

5.00

Sodium (milligrams)

209.46

Cholesterol (grams)

6.74

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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