Arugula and Pear Salad

VEGETARIAN

QUICKSALAD

STOVETOP

DINNER

Adapted from J. Kenji Lopez Alt on April 2, 2022

Prep:

15 minutes

Cook:

10 minutes

Total:

25 minutes

Ingredients

Serves/makes 4

2x ripe but firm Bosc pears, halved, cored, and cut into 1/4 slices

1 tablespoon sugar

1 tablespoon unsalted butter

2 quarts (8oz) arugula, mizuna, or watercress, washed and dried

2 ounces Parmigiano-Reggiano shaved with a vegetable peeler into slivers

Kosher salt and black prepper

1/2 cup sharp balsamic-soy vinaigrette

1.
Toss the pear slices with the sugar in a medium bowl until evenly coated. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides. Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about 1 minute. Carefully flip the slices with a thin flexible offset spatula and continue cooking until the second side is browned, about 1 minute longer. Slide the pears onto a large plate and allow to cool for 5 minutes
2.
Combine the pears, arugula, cheese, a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl and gently toss with clean hands until evenly coated. Serve immediately.