Crunchy Asian pears in quick salads - recipes

Sunset, Sept, 1988

The juicy crunch of Asian pears (also called apple pears) makes them especially appealing to eat raw.

Here, thin, sweet-tart slices are prepared with tender greens, dry cheese, and succulent shrimp for quick-to-assemble salads and appetizer plates. Citrus juices, aromatic seeds, tart dressings, and herbs embellish the fruit's delicate flavor.

Round, with greenish yellow or russet skins, Asian pears are easy to use. With most types, the white flesh doesn't quickly discolor when cut. Coring is optional.

Asian Pears with Ginger Dressing

6 to 12 large butter or leaf lettuce

leaves, washed and crisped

1 large or 2 medium-size Asian pears

(1 lb. total)

Ginger dressing (recipe follows)

Fresh mint sprigs

Line each of 6 salad plates with 1 or 2 lettuce leaves. Core pears; cut lengthwise into thin slices. Arrange equal portions of the pear slices on lettuce. Drizzle ginger dressing evenly over fruit. Garnish with mint sprigs. Makes 6 salad servings.

Per serving: 186 cal; 0.4 g protein; 21 g carbo.; 12 g fat, 0 mg chol.; 6.9 mg sodium.

Ginger dressing. Mix 1/3 cup salad oil, 1/2 cup lemon juice, 2 tablespoons minced crystallized ginger, 2 teaspoons thinly shredded lemon peel (yellow part only), and 1 1/2 tablespoons honey.

Asian Pear and Cheese Plate

4 ounces dry jack or parmesan

cheese

2 medium-size Asian pears (12 to 16

oz. total), thinly sliced crosswise

1 cup watercress sprigs, washed and

crisped

4 orange wedges

4 lemon wedges

1 teaspoon anise seed, crushed

With a cheese slicer or sharp knife, thinly slice the cheese. On 4 salad plates, arrange equal portions of cheese, pears, watercress, orange wedges, and lemon wedges. Sprinkle cheese and fruit evenly with anise seed. To eat, squeeze orange and lemon over cheese and fruit. Makes 4 first-course or dessert servings.

Per serving: 169 cal.; 11 g protein; 16 g carbo.; 7.8 g fat; 19 mg chol.; 458 mg sodium.

Shrimp and Asian Pear Salad

4 to 8 large romaine lettuce leaves,

washed and crisped

4 medium-size Asian pears (6 to 8

oz. each), thinly sliced crosswise

1 pound tiny cooked shelled shrimp

Mustard dressing (recipe follows)

Fresh tarragon sprigs (optional)

Salt and freshly ground pepper

Arrange 1 or 2 lettuce leaves on each of 4 dinner plates. Place 1/4 of the pears and shrimp on each plate. Drizzle mustard dressing over shrimp and fruit. Garnish with tarragon sprigs. Add salt and pepper to taste. Makes 4 main-dish servings.

Per serving: 452 cal; 24g protein; 25 g carbo.; 29 g fat,- 221 mg chol. ; 3 68 mg sodium.

Mustard dressing. Mix 1/2 cup olive oil, '/4 cup white wine vinegar, I tablespoon Dijon mustard, and 1 tablespoon minced fresh tarragon (or 1/2 teaspoon dry).