As the Fall firmly takes a hold even in southern California where we bundle up and don gloves and hats as soon as the temperatures drop bellow 60F, the last brave specimens of the late summer fruit slowly retreat and surrender the coveted shelf space to bright orange persimmons, dark red pomegranates, apples colored every hue from green to yellow to red, Weeble-shaped fragrant and sun-kissed pears, and ubiquitous pumpkins who reign not only because of their heft, but also because of their colorful kitschy appeal.
And as if we did not have enough drama in the produce department of any given grocery store, enters Korean pear, the prima donna of fruit, the spoiled Asian heiress grown to be the juiciest, the freshest, the lightest fruit in the aisles. Its delicate brownish-yellow skin is thin, unblemished, and perfect, as the fruit is wrapped while it grows for protection from the elements and parasites that threaten to mar its smooth surface. The flesh is white and crunchy. It does not turn brown or wrinkly when exposed to air.
My daughters ask for them at every meal and they make a perfect addition to their school lunches. They are crunchy like an apple, extremely juicy and refreshing, and sweet without being overbearing. For their size (and they are pretty hefty at about 10 ounces or 275 grams a piece), they pack surprisingly few calories, only 115, and less than 30 grams of carbs. They are available November through March, which means that they will start appearing at your local grocery stores soon. If you are not sure what stores carry them, contact Melissa’s Produce, the largest U.S. distributor of Korean pears, for the information.
We could have easily eaten them all just like that, fresh from the box, crispy and firm and juicy. But I knew that I could pair them with a few other seasonal ingredients that would allow them to shine, all sophisticated and special. I picked up some gorgeous, dark green Tuscan kale at Torrance farmers’ market and decided to tame it with these juicy pears, plump dried cranberries, crunchy pecans, sweet matchstick-cut carrots, and roasted chicken breast. The salad came together with a light dressing of lemon juice, Dijon mustard, honey, olive oil, salt and pepper. A pinch of lemon zest on top added just enough citrus fragrance to make it Californian.
Korean Pear and Kale Salad with Pecans, Dried Cranberries, Carrots in Lemon-Dijon Mustard Dressing
- A bunch of Tuscan (Lacinato) kale, rinsed, trimmed of tough stems, and cut into thin strips
- 1 Korean pear, cored, cut in wedges and then in smaller chunks (I prefer mine smaller, as I like to get a bit of everything on my fork, but this is up to you)
- 1 handful of dried cranberries (dried cherries or even raisins would work, too)
- ½ cup of chopped pecans (or walnuts)
- 1 medium carrot cut into matchsticks or grated
- 4 oz roasted chicken (I used ½ of roasted chicken breast) cut into cubes
- Juice of ½ lemon
- 1 tspDijonmustard
- 3 Tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp coarse salt
- a twist or two of freshly ground pepper
Toss all the salad ingredients together in a big bowl.
Place the dressing ingredients in a small recycled glass jar, twist the lid on tightly and shake vigorously for 30 seconds to combine. Pour over the salad and toss well. If you want kale to soften a bit, let the salad sit for 10 to 15 minutes before serving.