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“What do you do with bits and pieces of fruits and cheese in your fridge drawers? You make great salads of course ! I love creating meals from scratch using whatever is on hand and blending different textures and flavors; I rarely measure anything except when baking because then kitchen math is necessary for successful results :-) I like bosc pears best, but any firm juicy pear will be fine; do not use iceberg lettuce: it is tasteless and watery. Butter lettuce, oak leaf and frisee are a nice mix, as are romaine and endive.”
READY IN:
10mins
SERVES:
2-4
YIELD:
2 main
UNITS:
US

Ingredients Nutrition

Directions

  1. wash lettuces in fresh cold running water and dry; tear leaves into a serving bowl.
  2. wash apple & pear, seed & dice, add to bowl with lettuces.
  3. gently toss salad.
  4. wash celery, slice & add to bowl.
  5. wash carrot & grate or julienne, add to bowl.
  6. gently toss salad.
  7. wash grapes, halve & add to bowl.
  8. grate pecorino over bowl.
  9. gently toss salad - by doing this you mix ingredients little at a time and don't "shock" them all at once.
  10. make dressing in a separate bowl or squeeze bottle and add half, see how much it covers the salad and then add the rest if you wish.

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