Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans
Appears in Cook's Illustrated November/December 2007
WHY THIS RECIPE WORKS
For our pear salad recipe, we wanted a simple technique for caramelizing pears that wouldn't overcook the fruit. We cooked the quartered pears on top of the stove, which prevented the interiors from softening too much, and tossed them with ...