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Ингредиенты
- 4 x Asian pears
- 500 gm Rocket leaves
- 500 gm Baby spinach or possibly watercress
- 500 gm Frisee
- 300 gm Roquefort cheese
- 100 gm Pine kernels, (lightly toasted)
- 50 gm Asst herbs
- 50 ml Extra virgin olive oil
- 50 ml Walnut o
- 500 gm Coriander
- 200 ml Extra virgin olive oil
- 100 ml Walnut oil
- 2 Tbsp. White wine vinegar
- 50 ml Whipping cream Seasoning
Инструкции
- First make the coriander oil by liquidizing the extra virgin olive oil and coriander together - after the coriander has been blanched in salt water and refreshed in ice cool water.
- Next comes the walnut dressing, by adding the oil to the cream slowly and whisking. When all the oil is added, let down with white wine vinegar to taste and to pouring consistency. Finally season.
- Into a deep mixing bowl place the rocket, baby spinach and frisee, add in the cheese and nuts. Sprinkle in the herbs and season to taste.
- Add in 4 tbsp of walnut dressing and finally add in the Asian pear, making sure the ingredients are handled carefully so as not to bruise the produce.
- With the remaining pears, core them and sieve them into 1 cm slices and arrange on the plate.
- Place a pastry ring over the pears and build the salad upwards to the desired height. Remove the ring carefully and drizzle a little walnut dressing round the plate. Cut through the dressing with your coriander oil and the salad is complete.
- Note: Always pick and soak the salad leaves in salt water and leave for one hour. This cleans the leaves and makes them crisper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 652g | |
| Recipe makes 4 servings | |
| Calories 1495 | |
| Calories from Fat 1105 | 74% |
| Total Fat 126.27g | 158% |
| Saturated Fat 25.74g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1473mg | 61% |
| Potassium 2490mg | 71% |
| Total Carbs 102.81g | 27% |
| Dietary Fiber 64.3g | 214% |
| Sugars 19.77g | 13% |
| Protein 35.57g | 57% |
