What is the Recipe About?
The Poached Quince Salad is a symphony of flavors and textures, ideal for those seeking a unique gastronomic experience. This dish showcases the delicate sweetness of poached quince, harmonized with crisp greens and a zesty vinaigrette. The quince, a somewhat elusive fruit, transforms when poached, revealing a tender and aromatic essence that elevates the salad to an extraordinary level.
How to Serve?
Present this salad as a refined starter or a sophisticated side dish. Arrange the poached quince slices artfully atop a bed of mixed greens. Drizzle with a vibrant vinaigrette, and sprinkle with toasted nuts for a delightful crunch. To add a burst of color and additional flavor, consider garnishing with pomegranate seeds or crumbled goat cheese. Serve chilled to accentuate the refreshing elements of the salad.
How to Pair?
This elegant salad pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or a dry Riesling, which complements the quince’s subtle sweetness. For a non-alcoholic option, a sparkling water with a hint of citrus works beautifully. The salad also pairs well with light proteins, like grilled chicken or seared scallops, enhancing the overall dining experience with its delicate balance.
Some Notes About the Recipe
- Quince Preparation: Quince can be tricky to peel and core due to its firmness. Use a sharp knife and take your time to ensure even slices.
- Poaching Liquid: Enhance the poaching liquid with aromatic spices such as cinnamon, star anise, and vanilla to impart a deeper flavor to the quince.
- Vinaigrette Variations: Experiment with different vinaigrettes to suit your palate. A honey-mustard dressing or a balsamic reduction can add interesting flavor dimensions.
- Seasonal Adaptations: While quince is typically in season during the fall, you can substitute with poached pears or apples if quince is unavailable, ensuring a versatile dish year-round.
Poached Quince Salad
Equipment
- Saucepan
- Salad bowl
- Small bowl for dressing
- Whisk
Ingredients
For the Poached Quince:
- 2 quinces - peeled, cored, and sliced into wedges
- 2 cups water
- 1/2 cup sugar
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Salad:
- 4 cups mixed salad greens - such as arugula, spinach, and frisée
- 1/4 cup toasted walnuts - chopped
- 1/4 cup crumbled goat cheese or feta cheese
For the Honey-Lime Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- Salt and freshly ground black pepper - to taste
Instructions
For the Poached Quince:
- In a saucepan, combine the water, sugar, cinnamon stick, star anise, vanilla extract, and lemon zest. Bring to a boil over medium heat, stirring until the sugar is dissolved.
- Add the quince wedges to the saucepan, reduce the heat to low, and simmer gently for about 30-40 minutes, or until the quince is tender but still holds its shape.
- Remove the poached quince from the syrup and let cool. Discard the cinnamon stick, star anise, and lemon zest.
For the Honey-Lime Dressing:
- In a small bowl, whisk together the extra virgin olive oil, lime juice, honey, salt, and freshly ground black pepper until well combined.
Assembly:
- In a large salad bowl, combine the mixed salad greens, toasted walnuts, and crumbled goat cheese or feta cheese.
- Arrange the poached quince wedges on top of the salad greens.
- Drizzle the honey-lime dressing over the salad.
- Toss gently to combine, ensuring the dressing coats all the ingredients evenly.
- Serve immediately, and enjoy this delightful Poached Quince Salad!