The All-Clad Dutch Oven is perfect for preparing warm, substantial salads with whatever ingredients are currently in season. The dutch oven is first utilized to quickly sear a main protein component, followed by the supporting vegetables and aromatics. This one-pot technique is reminiscent of a stir-fry. You will then remove the oven from the heat and add a green and a dressing quickly to just barely warm and coat everything before plating. Utilizing the dutch oven as both a “wok” and salad bowl is a dynamic way to prepare a light and refreshing meal at home.
Combine all of the spicy yuzu dressing ingredients together and stir until the salt is dissolved. Set the dressing aside until needed.
To prepare the salad, have all of the ingredients and serving bowls next to you by the stove as it is a very quick process.
Heat the All-Clad 5.5-QT Dutch Oven over medium high heat.
Season the prawns with kosher salt.
Add the canola oil to the Dutch oven and allow it to heat until you just barely see whisps of white smoke.
Carefully add the prawns to the hot oil and stir fry them for about 30 seconds.
Add the ginger, garlic and red onions and continue stir frying another 30 seconds.
Add the Jicama and yellow pepper and stir fry another 30 seconds.
Remove the Dutch oven from the heat.
Add the pears, macadamia nuts, greens and dressing to the Dutch oven.
Toss quickly to evenly distribute all of the ingredients and coat them in the dressing.
As soon as the greens just begin to wilt, plate the warm salad on the desired dishes and serve immediately.