A quick and easy salad to tickle the tastebuds. The sweetness of the pears contrasts beautifully with the mature cheese & mustardy rocket. Preparation time: about 5 minutes
Just one of the fabuous salads we're developing for your summer celebrations & family BBQs.
Pear & Pecorino Summer Salad (serves 6)
Here's everything you needs to make this yummy summer recipe for 6 people:
3 medium-sized ripe pears (we love Williams, but your own favourite is fine too)
125g mature pecorino cheese
200g rocket or baby spinach (or 100g of each)
juice of 1-2 lemons (about 4-5 tablespoons)
a drizzle of extra virgin olive oil to dress
salt & freshly ground black pepper
1 x large serving bowl
1 x medium bowl
1 x plate
1 x cheese grater
lemon squeezer (unless you use the squeezy lemon in a bottle)
Putting it all together
Put the rocket or spinach leaves (washed) into the large serving bowl with the walnuts
Core the pears & cut them into wedges (peeling is optional)
Put the lemon juice into a separate bowl & add the pear wedges. Make sure to cover the pears with the lemon juice & mix well to prevent discoloration.
Grate the pecorino cheese into large shavings onto a plate.
When ready to serve, dress the leaves & walnuts in olive oil.
Add the pears and 3/4 of the cheese (the rest you'll need for decoration)
Add salt & pepper & extra lemon juice to taste.
Decorate with the left over cheese shavings.
Add chicory, raw fennel & pine nuts.
Balsamic vinegar can be used instead of lemon juice, but will discolour the pears.
If you make this, feel free to share some of your photos or tell us how it could be improved.
Or go ahead and send us some of your other favourite salad recipes!