This is one of Mama’s many amazing salads. Originally a 'napkin recipe' copied down while dining at a cafe, it has since become one of many favourites.
It's quick and delicious and can be easily varied depending on your taste and what you might have available. At times, I swap the pear for apple, parmesan for fetta, and for those non-vegetarians, it’s great with crispy baked prosciutto.
So, here it is...
Baby rocket (or a rocket and spinach mix)
Pears, sweet but still firm, cut into narrow wedges
Shaved parmesan (I prefer crumbled fetta)
Candied walnuts (or mixed nuts)
Crispy prosciutto (optional)
Spiced pear paste (or quince paste)
Verjuice (or ½ lemon juice, ½ white wine vinegar)
Macadamia nut oil
Salt and pepper
(Add a little water to thin if necessary)
Lightly toast nuts in sauté pan.
When hot, add some brown sugar and a little butter.
Stir until sugar and butter start to congeal, being careful not to burn the butter.
Set aside to cool and then break apart.
If you’re adding the prosciutto, gently fry the prosciutto in a non-stick pan with a little ghee until golden.
Set aside to cool then gently break apart.
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