Contributed by: Fred Fisher
This is a contemporary salad which has actually been around for quite a while now. I think it has achieved classic status.
The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy - comice are perfect for this - and the parmesan needs to be shaved from a fresh block (if you haven't got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled `Freshly Grated Parmesan').
If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the parmesan over the salad, then `dust' with a little ground black pepper.
Serving Size: Makes 4 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|