Pear, Bacon, and Brussel Sprouts Warm Salad

The scent of pine and cinnamon floats about the room, I am reading A Christmas Carol by tree-light, presents are wrapped, and the old familiar feeling of Christmas hangs in the air.  

It’s nearly Christmas and as I do every year, I find myself wondering what has happened to the many foregone hours, days, and weeks of December.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

The family will soon be arriving, and the living room covered in shiny paper and curly ribbons, but there are still a few opportunities to work some kitchen magic.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Pears are to December what apples are to October, and it is time to take advantage of their sweet, juicy flesh.  I love eating pears on their own, but there is something special about the combination of their understated sweetness paired with rich, savory flavors. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

This salad begins in the best way imaginable - with bacon.  Several rashers of thick, applewood bacon are cooked until crisp and then set aside, leaving a frying pan full of flavorful fat.  This is how brussel sprouts are meant to be cooked.

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The bacon fat will help our sprouts get brown and crispy.  What do you mean this is not really a salad?  It’s green and it has a dressing - it’s a salad.  Stop complaining, you know you love it.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Once the sprouts are cooked through, the sweet, tangy, balsamic and honey dressing is added along with the sliced pears, bacon, and walnuts. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Just before serving, a heavy dose of grated parmesan is sprinkled.  

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Kale and beets can wait for January.  This is the only salad I am interested in at the moment. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Take a few moments to read, write, or take a cozy, winter nap before the guests start arriving, and the cousins start quarreling.  Merry Christmas. 

Sincerely, 

Pedantic Foodie

Pear, Bacon, and Brussel Sprouts Salad

serves 6

  • 3 rashers applewood-smoked bacon, diced 
  • 8 ounces brussel sprouts 
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons honey 
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt 
  • 1 teaspoon dijon mustard 
  • 3 medium pears, cored and sliced thickly 
  • 1/2 cup toasted walnuts 
  • 1/4 cup parmesan 

Place bacon in a large frying pan and fry over medium heat.  Cook, stirring often, until the bacon is crisp.  Remove from heat and use a slotted spoon to collect the bacon.  Place on a paper towel and set aside.  

Prepare the brussel sprouts by slicing the ends off each sprout with a paring knife.  Peel away the outer leaves, and halve each sprout.  

Place the brussel sprouts in the frying pan, along with the bacon grease and 1 tablespoon olive oil.  Cook, over medium heat until the sprouts are deep brown and crisp on the edges and the centers are tender when pierced with a butter knife.

While the sprouts are cooking, prepare the dressing.  In a small bowl, combine remaining 1 1/2 tablespoons olive oil, honey balsamic vinegar, salt, and mustard.  Whisk to combine.  

Pour the dressing over the cooked brussel sprouts and add pears.  Cook for 1-2 minutes.  

Toss in cooked bacon, walnuts, and parmesan.  Serve immediately.  Enjoy!

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes

It's officially Summer and I've already taken full advantage of the bright flavors and juicy watermelons this season has to offer.  My ice cream machine has been hard at work churning out brown sugar carrot gelato and banana pudding ice cream, and I'm trying to figure out how to make every dessert taste like a s'more…. More on that later. 

Summer is so full of inspiration, and much of that takes a sweet form, but my palate has been yearning for something light and savory -- something like a salad.

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

I think this will be my go-to summer salad.  Last year I made this one a lot, but this year I was looking for something slightly heartier.  I found what I was yearning for by gathering a bunch of my favorite things from the market and tossing them in a super garlicky dressing that could make just about anything become as addicting as a potato chip.  

It is incredibly simple, and you likely have all the required ingredients in your kitchen right now.  Lemon juice, extra virgin olive oil, salt, garlic, and a hearty helping of pecorino romano.  Of course, if you have parmesan lying around you could certainly use that instead.  Just make things easy on yourself.  It's Summer, after all.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

I really like having protein in my salads, because, to be perfectly honest, if I don't, I end up wanting a second lunch around 2pm.  Chicken is typically my go-to but I often forget to grill it ahead of time, and when it's time for lunch I rarely feel like firing up the grill just for a salad.  So, I turned to a cured meat, such as salami, that requires no cooking whatsoever.  

It provides me with the protein I crave and the simplicity I need.  It's also a total treat because it's rich, flavorful, and indulgent.  Win, win!

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

The roasted fingerlings are probably/definitely my favorite part of this salad situation.  I had to restrain myself from eating them all before they made it to the salad. 

If you would like to make this salad even simpler, just roast your potatoes ahead of time and refrigerate!  You can warm them up a bit in the microwave before adding them to your salad.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

If you have never tried marinated cherry peppers, they are very sweet and mildly spicy.  They bring a lovely element to a salad, such as a handful of olives might add.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

Assembly time!  

I love all the vibrant colors.  Don't forget to top your salad with an extra dose of grated pecorino romano!  Like anyone would forget cheese...

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

It's lunch time.  Step away from your desk, scroll through Instagram and enjoy Summer in salad form.  

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes {Pedantic Foodie}

Happy Wednesday!

Sincerely, 

   Pedantic Foodie

Spicy and Bright Summer Salad with Roasted Fingerling Potatoes

serves 2 

for the dressing

  • 2 tablespoons pecorino romano, finely grated 
  • 1 clove garlic, grated into a paste
  • 1 tablespoon freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

In a small bowl or jar combine pecorino romano, grated garlic, salt, and lemon juice.  Slowly stream in olive oil while whisking constantly to form an emulsion.  Set aside or refrigerate until ready to use.  

for the salad

  • 1/2 lb fingerling potatoes 
  • 1 1/2 tablespoons olive oil 
  • 1/2 teaspoon salt 
  • freshly ground pepper
  • 5 cups spring lettuce 
  • 1/4 marinated cherry peppers, sliced into strips 
  • 1/4 cup sliced salami 
  • pecorino romano, to taste 

Preheat oven to 475 degrees.  Line a large baking sheet with parchment paper.  

In a medium bowl combine olive oil, salt, and pepper.  Add fingerling potatoes and toss to coat.  Spread the potatoes evenly on the baking sheet and bake for 25-30 minutes, until the potatoes are deep golden brown and fork tender.   Remove from oven and allow to cool slightly while you prepare the other salad components. 

Pour half of the prepared dressing into the bottom of a medium bowl.  Add lettuce, cherry peppers, salami, and roasted potatoes.  Pour the remaining dressing over the salad and toss to coat.  Top with an extra dose of pecorino romano and serve immediately.  Enjoy! 

{BURGER BASH WEEK} Tempura Battered Onion Rings

It's Thursday and time for the fourth installment of Burger Bash Week!  I know you're hungry and it is really a cruel form of torture to make you wait five days for the full recipe, so I'm giving you something sweet, fried, and wonderful to snack on while we wait for the burgers to come off the grill.  

That's right, we are making onion rings!

Tempura Battered Onion Rings {Pedantic Foodie}

Yes, these burgers do involve a lot of onions, is that a problem?  Okay, good, I don't think so either.

We begin by slicing up some sweet onions.  I always end up crying at this part.  Onion vapors are menacing. 

Isn't it cool how they make perfect rings without any manipulation?  It's like they were meant to be dredged, fried, and turned into little savory donuts.

Tempura Battered Onion Rings {Pedantic Foodie}

The onions are dredged in a simple tempura batter that has been spiked with a bit of garlic powder.  Tempura batters are light and airy, and the perfect coating for our sweet, tender onions.

Tempura Battered Onion Rings {Pedantic Foodie}

I hate frying, like, I really, really hate it.  It's messy and I always, always burn myself. However, I did discover that these onion rings can be fried in a fairly shallow amount of oil which cuts down on both the mess and the burns.  I used my deep dutch oven and filled it about 3 inches full of oil. 

Tempura Battered Onion Rings {Pedantic Foodie}

Go ahead, you know you want one...and if you are anything like me you will not be able to wait until they cool, so you'll burn your mouth and get mad before going back for more.

Tempura Battered Onion Rings {Pedantic Foodie}

Now you may be wondering what exactly onion rings add to a burger.  Are they really necessary?  Well, no... But this burger isn't about necessity, it's about deliciousness, and a fried component always helps in the flavor department.  These onion rings provide a crispy, potato-chip like element which add both richness and texture to our burger.  

Tempura Battered Onion Rings {Pedantic Foodie}

Just look at them.  Crisp, sweet, and perfectly seasoned.  I can promise you that the majority of these will never make it on your burgers, but that's okay, taste-testing is one of a chef's best perks.  Enjoy!

Sincerely, 

   Pedantic Foodie

Tempura Battered Onion Rings 

recipe adapted slightly from Joy the Baker / makes enough for 4 burgers + snacking 

  • 2 medium sweet onions, peeled and sliced into rings
  • 1 cup all-purpose flour 
  • 2 tablespoons cornstarch 
  • 1 teaspoons salt + extra for sprinkling
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • 8 ounces sparkling water 
  • canola oil

Line a baking sheet with newspaper or paper towels and place a cooling rack on top.  

Fill a dutch oven with canola oil, until it is about 3 inches deep.  Fit with a thermometer and place over medium high heat.  Heat the oil to 360 degrees. 

In a large bowl, whisk to combine flour, cornstarch, salt, garlic powder, and black pepper.  Whisk in sparkling water until a pancake-like batter is formed.   

Add the sliced onions and toss with tongs to fully coat the rings in the batter.  

When the oil has reached 360 degrees, add several onion rings.  You will probably have to do them in about four batches depending upon the size of your dutch oven.  The oil temperature will drop as soon as you add the onions so increase the heat until it returns to 360 degrees.  Make sure that your oil is at 360 before adding each new batch of onion rings.  Cook for about 5-7 minutes, until they are deep golden.

Use tongs to remove the rings from the oil and place on the prepared baking sheet.  Sprinkle with salt and allow to cool slightly before serving.  Enjoy!