Red pears have a high concentration of phytonutrient anthocyanin, which has anti-aging properties. This nutrient also promotes heart health and protects against cancer. Read pears are also an excellent source of fiber, vitamin-C, potassium (not as nutrient dense as a banana), and copper.
We know that vitamin-C is needed for tissue growth, promoting healthy collagen, but we don’t hear enough of what copper is good for.
Copper is not just for hot water pipping in our homes, copper the kind that our bodies can assimilate, is necessary for the production of hemoglobin, and collagen as well.
While basil, found in the dressing of our featured recipe, is also great for skin and hair, fighting against some cancers, it also has that its antioxidants and volatile oils are a great assistance to the immune system.
The leaves of the basil, and oil alike, have antibacterial properties. Applied topically to wounds, basil leaves may eliminate bacterial infections, while enjoying basil in food, it can help combat viral infections, including colds, flu, and herpes.
Talking about basil, here is the recipe that will dress the salad, and it includes basil.
Basil Chickpea Miso Vinaigrette
¼ cup extra-virgin olive oil
4 tablespoons balsamic vinegar
2 teaspoons chickpea miso, room tempurature
1 cup finely chopped fresh basil leaves
3 cloves garlic, minced
2 teaspoons lemon zest
juice of half a lemon
Tear basil leaves without steams, and loosely fill one cup. Place oil, vinegar, miso, basil, garlic and lemon zest (we forgot the lemon zest, my bad) in a small jar. Screw lid on tightly and shack well until smooth, making sure miso is dissolved and mixed in well. Set aside.
Here is what you will need for the Red Pear and French Bean Salad.
2 lbs. French green beans, ends trimmed
4 small, ripe but firm red pears, halved and thinly sliced lengthwise ( seed, but do not peel)
1 cup chopped pecans
Wash beans and trim the ends. Cut beans in half. You can blanch the beans or use them raw. Blanch for about 2 minutes in boiling water. Drain and set aside.
Prepare the pears while the beans are blanching. Squeeze the juice of half a lemon into a large bowl. Cut pears using a apple slicer, and slice each wedge one time more. Place all pear slices into bowl with lemon juice, and mix to coat pears with juice. Coating them with lemon juice will prevent the pear flesh from oxidizing or turning brown.
Next, place the pecans and basil vinaigrette into a large mixing bowl. Place pears and beans into bowl and toss to mix well, making sure produce is coated well with vinaigrette.
After tossing to coat salad, turn into a large serving bowl.
Plate and serve.
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This looks good but I would have to leave out the olive oil. I love green beans.
Replace the oil with an apple cider, and use a less acidic vinegar like rice vinegar in place of the balsamic.
You could puree berries and use in place of the oil. Blueberries would work well, as the vinaigrette calls for lemon zest.
Not trying to be noising, but you have never said why you can’t eat oils. Several of your comments mention that.
Thanks Jackie for stopping by, and commenting. I hope this day of thanksgiving went well for you. 🙂
Regards,
Randy
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