This layered winter salad is a study in delightful textures: Crisp and juicy Asian pear is served over creamy Greek yogurt—enhanced with honey, lime juice, and black sesame paste (or tahini) for nuttiness and complexity—and finished with a shower of quinoa. It’s inspired by the Asian pear–stuffed shiso leaves that are a frequent appetizer at Danielle Bell and Pablo Osorio’s de Porres Dinner Series events and private chef gigs.
What you’ll need
Shallow Serving Bowl
$26.99 At Amazon
Citrus Juicer
$17 $16 At Amazon
Whisk
$14 $13 At Amazon
Large Saucepan
$75 At Amazon
Mesh Sieve
$16 At Amazon
Tongs
$17 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Bring a large saucepan of salted water to a boil. Add quinoa, return to a boil, and cook, stirring occasionally, until tender, 12–15 minutes. Drain; set aside.
Step 2
Whisk together white and pale green scallion parts, chile, vinegar, 1 tsp. lime juice, and 1 tsp. honey in a large bowl. Add pear and cucumber; toss to coat. Season with salt; let salad sit 15 minutes.
Step 3
Meanwhile, whisk yogurt, sesame paste, a pinch of salt, remaining 1 tsp. lime juice, and remaining 1 tsp. honey in a small bowl until smooth.
Step 4
Just before serving, toss salad with dark green scallion parts and shiso. Spread yogurt mixture over a shallow bowl. Using tongs, mound salad on top, leaving behind any liquid in bowl. Scatter sesame seeds and reserved quinoa over.
