• St. Martin's Press
If It Makes You Healthy - Sheryl Crow and Chuck White with Mary GoodbodySee larger image
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If It Makes You Healthy

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Excerpt Recipe: Salad with Pears

Mixed Lettuces with Anjou Pears, Toasted Walnuts, Blue Cheese, and Pickled Red Onions

From Sheryl Crow and Chef Chuck


  • 6 cups baby lettuces or mixed greens
  • ½ cup Champagne Vinaigrette, (see below)
  • 2 Anjou pears, slice and cored, not peeled
  • 1 cup toasted, roughly chopped walnuts
  • ¾ cup crumbled blue cheese (3 to 4 ounces; I like Point Reyes or Humboldt Fog)
  • ½ cup picked red onions, (see below)


  1. In a large mixing bowl, lightly toss the greens with ¼ cup of the vinaigrette.
  2. Lay 5 or 6 slices of pear on top of the greens on each plate.  Top with a handful of walnuts, some crumbled blue cheese, and some pickled red onion.  Drizzle the remaining vinaigrette over each salad and serve.

Note: To toast the walnuts, spread them in a dry skillet and heat them over medium heat, shaking the pan occasionally for 6-8 minutes or until the nuts darken a few shades and are fragrant.  Alternatively, you can roast walnuts in a 400 degree F oven, spread on a baking sheet, for 6-8 minutes.


Champagne Vinaigrette
Makes about 1 cup 

  • 2 tablespoons champagne vinegar
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • 3⁄4 cup vegetable or canola oil
  • Kosher salt and freshly ground black pepper

1. In a blender, blend the vinegar with the shallot, mustard, honey, and garlic powder just until mixed. With the blender on medium speed, slowly drizzle the oil through the feed tube and blend until the vinaigrette is emulsified. If the vinaigrette seems too thick, add water, 1 teaspoon at a time, until it reaches the desired consistency.
2. Season the vinaigrette with salt and pepper to taste. Use immediately or refrigerate. This will keep, well covered, in the refrigerator for up to 2 weeks. Shake or whisk well before using.

Pickled Red Onions 
Makes about 1 cup

  • 1 medium red onion, peeled, halved, and julienned or thinly sliced
  • 1 cup water
  • 1 1/2 cups red wine vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoons sugar

1. Put the sliced onion in a glass, ceramic, or other nonreactive bowl large enough to hold it without crowding, but not so big it is lost in the bowl.
2. In a small saucepan, combine 1 cup of water with the vinegar, salt, and sugar. Bring to a boil over medium-high heat. When the pickling liquid comes to a boil, pour it over the onions, making sure to cover them completely. If not, transfer the onions and liquid to a smaller bowl. Give the onions a stir and set aside at room temperature for 4 hours.
3. Cover and refrigerate until ready to serve. The pickles will keep for up to 2 weeks.