Ann Heller became the first restaurant critic for The Journal Herald in 1975 and added writing food stories for that paper in 1977. The Journal was merged with the Dayton Daily News, where she remained restaurant critic and food editor until 2006. During that time, she tested and shared hundreds upon hundreds of recipes with our readers. Now we want to share them with a new generation every week on our subscriber website, MyDaytonDailyNews.com.
Asian pears … can be eaten as is, but are good in winter salads. In this one, the saltiness of the ham pairs wonderfully with the fruit.
ASIAN PEAR SALAD
Makes 6 servings
3 Asian pears
6 green onions
1/4 pound ham, sliced 1/8-inch thick*
1 1/2 tablespoons rice vinegar
1/2 teaspoon sugar
4 tablespoons vegetable oil
Mixed salad greens
Peel and core the pears and slice 1/4-inch thick. If not using immediately, toss with the juice of half a lemon to prevent browning.
Trim excess top 3 inches from onions and discard. Slice onions, both white and green parts, very thin. Julienne the ham into fine shreds.
Blend the vinegar and sugar until the sugar dissolves. Add the oil and mix.
Toss the pears and most of the onions and the julienned ham with the dressing. Serve on top of mixed greens and sprinkle with remaining onions.
*Proscuitto is best, but good-quality cooked ham can be used.
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