Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette
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Appears in Cook's Illustrated November/December 2000
High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.
WHY THIS RECIPE WORKS
We preferred Bartlett or Anjou Pears in our pear salad recipe, roasting them al dente with butter and a little bit of sugar to sweeten them without making them syrupy. To complete our pear salad recipe, we combined the roasted fruit with bi...
