I spent the Summer making salads, and while the weather has begun to change, that doesn't mean it isn't a great time for salads full of Fall flavors. At a recent trip to the market, I was thrilled to see one of my absolute favorite Fall fruits: the apple pear.
Apple pears are not a cross between apples and pears, but they have a shape that's similar to an apple with pear-like skin. Apple pears' texture is wonderfully crisp and they have a mild sweet flavor. While they're great eaten alone, they're even better in this Asian-influenced salad.
The fresh mix of cucumbers, radishes, and apple pears pair perfectly with bulgogi-style beef. The salad can easily be prepped ahead of time, then quickly cook the beef and assemble just before serving. If you are ready to embrace Fall, keep reading for the recipe.
1 lb. boneless beef strip steak or carne asada Serves 4.
2 medium Asian pears (8 oz. each)
2 scallions, white parts minced, green parts sliced on the diagonal
2 large cloves garlic, minced
1 Tbs. minced fresh ginger
1/4 cup mirin
3 Tbs. fresh lemon juice
2-1/2 Tbs. reduced-sodium soy sauce
1-1/2 Tbs. Asian sesame oil
1 T bs. plus 1 tsp. toasted sesame seeds (optional)
Kosher salt and freshly ground black pepper
2 Tbs. rice vinegar
2 tsp. fish sauce
1 small head Boston lettuce, torn into bite-size pieces
1 small romaine heart, torn into bite-size pieces
4 large red radishes, thinly sliced
1/4 medium seedless cucumber, halved and thinly sliced
1 Tbs. vegetable oil
1 lb. boneless beef strip steak or carne asada
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