Sliced Pears with Rémoulade Dollop

Oxmoor House
Sliced Pears with Rémoulade Dollop Recipe
Oxmoor House
Rémoulade is a classic French sauce often served with seafood, but we love it spooned over ripe pears in this salad.
12 servings


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6 firm ripe red pears, sliced
1 cup orange juice
12 Bibb lettuce leaves
3/4 cup rémoulade dressing (we tested with Louisiana)
1 cup crumbled blue cheese
1 cup chopped pecans or pecan pieces


Prep: 21 Minutes

Combine pears and orange juice in a bowl.

Place lettuce leaves on salad plates. Remove pear slices from bowl with a slotted spoon, pat dry, and arrange over lettuce. Spoon dressing over pears. Sprinkle cheese and pecans over each salad.

Fix It Faster: For an easier salad, use fresh or canned pear halves and spoon dressing and toppings in center of each.

Created date

August 2009