Category : Salads
Author : M Newman
Hits : 4396
Date : 30/08/2009
2 Comice pears1 lemon1 tbsp white wine vinegarsalt 1 tsp grain mustard6 tbsp walnut oil ground black pepper handful of roquette handful of fresh walnut halves, roughly crushedsmall block of fresh parmesan
1. First, Peel and core the pears. Next, smear with a little lemon juice to prevent them turning brown.2. Make the salad dressing: 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 shake or two just beforeadding it to the salad.3. 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. 4. Using a potato peeler, shave the parmesan over the salad, then `dust'' with a little ground black pepper.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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