| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Asian |
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 4 |
|
Asian pears |
| 500 |
g |
Rocket leaves |
| 500 |
g |
Baby spinach or watercress |
| 500 |
g |
Frisee |
| 300 |
g |
Roquefort cheese |
| 100 |
g |
Pine kernels; (lightly toasted) |
| 50 |
g |
Asst herbs |
| 50 |
ml |
Olive oil |
| 50 |
ml |
Walnut o |
| 500 |
g |
Coriander |
| 200 |
ml |
Olive oil |
| 100 |
ml |
Walnut oil |
| 2 |
tb |
White wine vinegar |
| 50 |
ml |
Whipping cream |
|
|
Seasoning |
INSTRUCTIONS
CORIANDER OIL
WALNUT DRESSING
First make the coriander oil by liquidizing the olive oil and
coriander together - after the coriander has been blanched in salt
water and refreshed in ice cold 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 the cheese and nuts. Sprinkle in the herbs and season to taste.
Add 4 tbsp of walnut dressing and finally add 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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