Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons chopped fresh parsley
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Salad:
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon paprika
- 3/4 cup seasoned dry bread crumbs
- 1/4 cup extra virgin olive oil
- 4 eggs lightly beaten
- 4 ripe bartlett pears cored and quartered
- 4 cups vegetable oil for frying
- 6 ounces prosciutto sliced very thin
- 4 cups mixed baby field greens
- 2 teaspoons aged balsamic vinegar
Description
BREADED BARTLETT PEAR SALAD This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Fish Estate In Abilene, Texas In 1998.
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