Fresh Pear Salad

A classic composed fruit salad from the era when salads came arranged on a plate, not tossed in a bowl. Peeled pear halves sit on crisp lettuce leaves, a scoop of cottage cheese fills the center, and a glossy fruit dressing made from pear juice, orange juice, and lemon juice thickened with cornstarch gets spooned over the top.

The cooked fruit dressing is what makes this more than just pears and cottage cheese. Pear nectar, orange juice, and lemon juice simmer with sugar and cornstarch until thick and glossy, then chill for at least two hours into a pourable, almost jam-like sauce.

The cottage cheese adds a savory, protein-rich contrast to the sweet fruit and dressing. That sweet-savory combination is what gives vintage fruit salads their charm.

Kitchen Tips

• Stir the dressing constantly while it thickens. Cornstarch scorches and lumps fast if you look away.
• Chill the dressing for the full two hours. Warm dressing wilts the lettuce and softens the pears.
• Use ripe but firm pears that hold their shape when halved. Overripe pears collapse on the plate.
• Assemble just before serving so the lettuce stays crisp and the pears don’t brown.