Grilled Parmesan Pear And Walnut Salad Recipes

PEAR AND PARMESAN SALAD

Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

Provided by Jamie Oliver

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

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