Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 40 minutes
Eggplant, Pear, and Pecorino Salad: A Perfect Harmony of Sweet, Salty, and Tart
A Bold Blend of Flavors
There’s a saying in Italy: never tell a farmer how well his cheese pairs with pears, for fear he might hoard them all. That age-old wisdom serves as inspiration for this delightful Eggplant, Pear, and Pecorino Salad. With a blend of sweet pears and honey, the saltiness of Pecorino Romano, and a touch of tangy vinegar, this dish is a symphony of contrasting flavors that complement one another beautifully.
A Creative Twist on Tradition
Chef Silvana Baranzoni elevates the classic pairing of cheese and pears by introducing earthy walnuts and hearty eggplant into the mix. The result is a salad that’s as unexpected as it is delicious. Each element brings something unique to the table: tender, golden-browned eggplant slices, buttery-soft pears, crunchy walnuts, and fragrant herbs that tie it all together.
Balancing Texture and Taste
Texture is just as important as flavor in this recipe. The walnuts provide a rustic, earthy crunch, while the creamy Pecorino adds a satisfying richness. Meanwhile, the eggplant’s meaty texture contrasts beautifully with the soft, sweet pears. Every bite offers a perfect balance of sweetness, saltiness, and tanginess, making it an excellent side dish for any meal.
A Touch of Elegance
What sets this salad apart is its subtle elegance. The Cognac adds depth and warmth to the pears, while a hint of honey enhances their natural sweetness without overpowering the dish. The fresh herbs—parsley and chives—brighten the salad, adding a final flourish of color and flavor.
Perfect for Any Occasion
Whether you’re serving it alongside a hearty main course or bringing it to a potluck, this Eggplant, Pear, and Pecorino Salad will steal the show. It’s a salad that’s simple to prepare yet sophisticated enough to impress guests. The combination of seasonal ingredients, unique textures, and bold flavors makes it a go-to recipe whenever you want something truly special.
Final Thoughts
This salad is more than just a dish; it’s a celebration of flavor harmony. The sweet, salty, tart, and earthy elements come together to create something extraordinary. So next time you’re looking for a fresh and flavorful side dish, remember this Italian-inspired masterpiece. It’s proof that sometimes, the simplest ingredients make the most spectacular dishes.
Ingredients:
1/3 cup walnuts, chopped
1 1-1/4 pound eggplant, peeled and sliced lengthwise
1/4 inch thick
1/4 cup extra-virgin olive oil salt and pepper, to taste
1 tablespoon unsalted butter
2 each Bosc pear, peeled, cored and sliced lengthwise 1/4 inch thick
1 tablespoon Cognac, or other brandy
1 small clove garlic, minced
1 1/2 tablespoon red wine vinegar, or Peach vinegar
2 tablespoon parsley, chopped
1 tablespoon chopped chives, chopped
1 tablespoon honey
Pecorino Romano cheese, thin shavings
Instructions:
Preheat the oven to 350°F.
In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.
Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.
In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3
minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.
In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives.
Season the vinaigrette with salt and pepper.
Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over the top. Serve.
There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (presumably because if he knew, he would hoard them all). In this salad, Chef Silvana Baranzoni adds eggplant and walnuts to that beloved duo.