The Mesa Top Farm lettuce mix is still going strong, but I know that we will enter our colder fall weather soon so I am making more complex salads to enjoy it. Raspberries are also still in season in Northern New Mexico and many farms have pick-your-own fields. I have friends that are making jam and tarts with the fruit, but I love to have them raw in my salads. Bosque pears also go well with the tart raspberries. Here is a quick recipe for a special weekend salad. Enjoy.
Amy Hetager, CSA Blogger
Pecan, Pear & Raspberry Salad
From Amy and her sister Holly
My sister and her son love raspberries. I spent this weekend with them and my nephew asked for more raspberries at each meal. This salad has some quick tips from my sister.
Lettuce mix for two salads
6+ Raspberries for each salad
Handful of pecans for each salad
Asiago Cheese, shredded
Lemon juice and zest
1 tsp Dijon mustard
1 tsp Honey
Salt & Pepper
Tear the lettuce with your hands to keep a rustic feel to the salad. The pears should be cut the same size as the raspberries. I keep the skins on the pears. Add the grated Asiago cheese. A hard cheese could be substituted such as parmesan or feta in small pieces.
My sister has a tip to toast the pecans in the toaster oven. It is faster and does not require the oven to heat up your house in the afternoon. She also uses a raspberry vinaigrette from the store or her CSA to save time.
If you are making a dressing, add the lemon zest, lemon juice, Dijon mustard, honey, salt and pepper and whisk together. Add the olive oil slowly, while whisking, until the dressing is smooth. I use tongs to mix the salad in the same bowl as the dressing. Add the raspberries at the end.