AdinaYaakov
This dazzling appetizer features sweet caramelized pears, crunchy candied nuts, and a tangy red wine vinaigrette – all served in crispy edible tortilla bowls. Can’t find pomegranate seeds? Dried cranberries can work instead! Want to serve this salad simpler, family-style? Skip the tortilla bowls and layer ingredients in a large serving bowl.
Ingredients
Edible Bowls:
8 flour tortillas
Cooking spray
Oven-safe bowls
Salad:
1 (10 oz) bag romaine lettuce
1 cup candied walnuts
1 cup pomegranate seeds
1 cup celery, thinly sliced
4 Bartlett or D ’Anjou pears, sliced ¼-inch thick
¼ cup lemon juice
¼ cup brown sugar
Red Wine Vinaigrette:
Reserved juice from baked pears
¼ cup olive oil
2 tbsp red wine vinegar
2 tbsp honey
2 tbsp Dijon mustard
2 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
Instructions:
1. Caramelize the Pears
Preheat oven to 300 degrees Fahrenheit.
Wash and slice pears into ¼-inch slices. Toss with lemon juice. Spread slices on a parchment-lined baking sheet. Sprinkle it with brown sugar. Bake for 20 minutes, then carefully drain and reserve the juice for the dressing.
Return pears to the oven and bake for an additional 15 minutes. Let cool.
2. Make the Dressing
In a jar, combine the reserved pear juice, olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper. Shake well to emulsify. Refrigerate until ready to serve.
3. Prepare Edible Tortilla Bowls
Preheat the oven to 350 degrees Fahrenheit.
Lightly spray oven-safe bowls with cooking spray.
Press a tortilla into each bowl, molding to shape.
Bake for 13–14 minutes until lightly golden and crisp. Let cool and remove from bowls.
Store in an airtight container for up to 2 days.
4. Assemble the Salad
Fill each tortilla bowl with a layer of romaine lettuce.
Top with caramelized pears, celery, candied nuts, and pomegranate seeds (or cranberries).
Serve the dressing in small cups or shot glasses on the side to prevent sogginess.
Serves 8
Recipe, photo, and styling by Adina Yaakov, Registered Dietitian Nutritionist.
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For more recipes, visit her website www.OnceUponAThyme
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