Salad with Roasted Pear, Corn, and Bulgur
Salads • Latvian
Description
Roasted pear takes on a delicate, puree-like texture, which pairs perfectly with the soft, cooked bulgur. For this recipe, it's best to use the 'Conference' variety of pear, as its flesh holds up beautifully to the marinade and roasting.
Ingredients
- Conference Pear 2 pieces
- Bulgur 5 oz
- Apple Cider Vinegar 0 fl oz
- Bulgogi Sauce 2 spoons
- Thyme 2 sprigs
- Rosemary 1 sprig
- Unrefined Sunflower Oil 0 fl oz
- Olive Oil 0 fl oz
- Dijon Mustard 0 oz
- Maple syrup 0 fl oz
- Meyer Lemon Juice ½ spoons
- Corn Salad 5 oz
- Blue Cheese 0 oz
- Walnuts to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cook the bulgur until tender in salted water.
Step 2
Cut one pear into large, irregular wedges. Cut the second pear into slightly smaller pieces.
Step 3
Combine apple cider vinegar, maple syrup, and kimchi, then marinate small pieces of pear in this mixture.
Step 4
Grill the pear wedges in frying olive oil with sprigs of thyme and rosemary.
Step 5
Mix extra virgin olive oil, mustard, maple syrup, salt, lemon juice, and a spoonful of the pear marinade. Use this dressing to season the cooked bulgur and corn in a separate bowl.
Step 6
Place the bulgur on a plate, then top it with pieces of marinated pear, followed by corn salad and slices of roasted pear. Sprinkle with pieces of blue cheese and grated walnuts. Drizzle lightly with mustard sauce and marinade.
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