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Cooking TipsPear and Walnut Dish
with Arugula and Parmesan
by:
Fred Fisher
This is a contemporary dish
which has really been about for quite a patch now and we on a regular basis
prepare it as part of our cook holiday in France. I think it has achieved classic status.
The only thing that necessarily 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 cheese
necessarily to be beardless from a fresh block (if you haven’t got any to hand, a nice strong cheese like blue cheese
or feta wish do really nicely indeed, but all forget simply about mistreatment that dirty sock-flavoured wood
sold-out
in pots, laughingly tagged
‘Freshly Grated Parmesan’).
If you want to turn this from a starter into a main course simply add several strips of dry-cured ham, preserved duck breast, or cooked
chicken livers.
Serves four
Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful arugula
handful of fresh walnut halves, roughly crushed
small block of fresh cheese
Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a nice pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake once more to emulsify – the emulsion wish hold for ten minutes or so, but give it another jiggle simply 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 on
with the roquette, then scatter over the contusioned walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the cheese
over the salad, then ‘dust’ with a little ground black pepper.
Just simply about the author:
Fred Fisher is an fully fledged cook
who has worked with TV cook
Rick Stein, among others. He runs relaxed friendly hands-on cook holidays in the Dordogne, France. Contact him at enquiries@cookinfrance.com or visit the website at www.cookinfrance.com
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