This Elven spiced pear endive and arugula salad, tossed with candied pumpkin seeds, brings the delicate winter flavours of Rivendell to life.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
In Rivendell
As winter settles over Imladris, the elves gather for an enchanting feast to drive away the cold and frost. The once lush gardens of Rivendell may be sparse, but there are a few hardy winter greens available. Bitter endive and peppery arugula are paired with fresh pears in this crisp, winter salad. The salad is dressed with a sweet and tangy spiced pear vinaigrette that is delicately flavoured with fresh ginger and ground allspice. Candied pumpkins seeds are dusted with sugar and spices to add a toasty, nutty crunch to this flavourful winter spiced pear salad.
Ingredients
Pears: For the vinaigrette, look for a ripe, slightly soft pear which will make blending the dressing easier. I used a Bartlett pear for the dressing and a red pear for the salad.
Ginger: Fresh ginger adds a fresh bite to the dressing. You can substitute with ground ginger instead, although the flavour will be more subtle.
Endive: Pale and slightly bitter, Belgian endive is great addition to a winter salad. Split the bulb in half, remove the core, and then slice lengthwise into quarters. Separate the leaves, cutting any large ones in half lengthwise again.
Arugula: I love the peppery bite of arugula and find that it balances well with the bitter endive. However, you could certainly substitute with mixed baby greens, or other greens if you prefer.
Pumpkin seeds: Look for raw, unsalted pumpkin seeds. Pumpkin seeds, or pepitas, are usually sold hulled, with their outer shell removed, and are green in colour. They will release some of their oils during the cooking process which can be removed later by blotting with a paper towel.
Cheese: I like using a sharp cheese such as Grana Padano or Parmesan in this salad, which I find pairs well with the bitter greens.
How to Make Spiced Pear Endive and Arugula Salad
Make the candied pumpkin seeds
Prepare a piece of parchment paper to transfer the candied pumpkin seeds after cooking. Place the parchment either on the counter or a baking sheet and set aside. In a small bowl combine the sugar, ground ginger, allspice, and kosher salt.
In a non-stick pan melt the butter over medium heat. Add the pumpkin seeds and stir until well coated. Add the spiced sugar and stir until the seeds are fully coated. Keep stirring over medium heat until the sugar begins to melt and caramelize. In the beginning it will look very grainy but eventually the sugar will begin to melt. It should take about 3 to 4 minutes over medium heat, stirring constantly, before the sugar begins to melt.
As the pumpkin seeds caramelize, the seeds will begin to brown and release their oils. Once the seeds have browned and the sugar has caramelized, remove from the heat and scrape onto the parchment paper. Spread the seeds out into small clusters. Allow to cool before breaking them apart. They will harden after they cool. Any excess oil can be blotted with a paper towel after cooled. The seeds can be stored in a closed container at room temperature for several days.
Make the spiced pear vinaigrette
Peel, core, and dice one pear. In a blender combine the diced pear, apple cider vinegar, Dijon mustard, grated fresh ginger, ground allspice, kosher salt, and pepper. Blend until smooth. Add the light olive oil and blend until the vinaigrette is smooth and emulsified. The vinaigrette can be made ahead of time and stored in the fridge.
Serve the Spiced Pear Endive and Arugula Salad
To prepare the endive, split the bulbs in half. Remove the core and then slice each piece in half lengthwise again. Separate the leaves, splitting any large ones in half lengthwise as needed.
In a salad bowl, combine the endive and arugula. Drizzle with some of the vinaigrette, tossing to coat. Slice the remaining pear. Add the sliced pear, candied pumpkin seeds, and the shaved cheese to the salad and toss together. Enjoy!
