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1. Seared Pork Loin with Herb Lime Butter

2. Salad with Roasted Pears and Fennel with Walnut Vinaigrette

3. Caprese Cake (Flourless Chocolate Cake)

Book Description

Nan Kempner knows her parties. As part of the Park Avenue haut monde, she has entertained, and been entertained, by a heady mixture of the social and talented (and those who are both). In R.S.V.P. she introduces readers to more than two dozen of her favorite hosts, who provide menus and entertaining strategies for a range of choice events. These run the gamut from dockside breakfasts to candlelit dinners deluxe. The 120 or so recipes included produce elegant yet uncomplicated fare

... (more)

R.S.V.P.: Menus for Entertaining from People Who Really Know How

Authors: Nan Kempner

Date: November 2000

ISBN: 0609604309

Publisher: Clarkson Potter

Hardcover

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On an Indian summer day this salad would be delicious with toasted pumpernickel bread and soft cheese. Infused with the aroma of rosemary, the pears are a welcome complement to this flavorful salad.

Servings: 6

• 1/2 cup walnut halves, for garnish

• 1 head of frisée, washed and torn into pieces

• 1 bunch of watercress, washed and tough stems removed

• 3 heads of Belgian endive, washed and separated into leaves

• 3 medium pears, peeled, cored, and halved

• 6 fresh sprigs of rosemary

• 1 tablespoon extra-virgin olive oil

• Salt and freshly ground black pepper to taste

• 1 medium fennel bulb, cored and sliced 18 inch thick lengthwise

• 3/4 cup Walnut Vinaigrette (recipe follows)

1. Spread the walnuts on a baking sheet and toast for 5 minutes under a broiler heated to medium. Cool on a wire rack.

2. Preheat the oven to 350 degrees F.

3. In a large mixing bowl, combine the frisée, watercress, and endive.

4. Spear each pear half with a rosemary sprig and place on a baking sheet. Brush the pears with olive oil. Season with salt and pepper and bake for 40 minutes, or until tender. Remove from the oven and discard the rosemary. When the pears are cool enough to handle, cut each half into 18-inch slices and set aside.

5. Meanwhile, place the fennel slices on another baking sheet and brush with olive oil. Season with salt and pepper and bake for 20 minutes, or until soft and lightly golden. Remove from the oven and set aside.

6. Combine the greens with the fennel and pear slices. Pour the walnut vinaigrette over the salad and toss lightly to combine. Divide the salad among 6 individual plates and garnish with the toasted walnuts.

Walnut Vinaigrette (makes 3/4 cup)

• 1/4 cup red wine vinegar

• 1 shallot, finely minced

• 1/4 cup extra-virgin olive oil

• 1/4 cup walnut oil

• Salt and freshly ground black pepper to taste

In a small mixing bowl, combine the red wine vinegar and the shallot. Slowly whisk in the olive oil and walnut oil until well incorporated. Season with salt and pepper.

More From This Book:

1. Seared Pork Loin with Herb Lime Butter

2. Salad with Roasted Pears and Fennel with Walnut Vinaigrette

3. Caprese Cake (Flourless Chocolate Cake)

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