Pear and Leaf Salad
Use pears that are ripe but still firm (Comice is a good variety) and salad leaves such as curly endive, chicory, cress, arugula, and lamb’s lettuce (mâche). You can stick to one type only or use a mix.
Recipe information
Yield
serves 4
Ingredients
Juice of 1/2 lemon
3 tablespoons extra virgin olive oil or a 50/50 mix with argan oil (see page 31)
Salt and black pepper
2 ripe but firm pears
About 4 ounces salad leaves
Preparation
Step 1
Prepare the dressing in a flat serving dish, mixing lemon juice, oil, salt, and pepper.
Step 2
Peel the pears and cut them lengthwise into eight slices each, removing the cores. Turn the slices in the dressing, ensuring that the pear pieces are all well coated in order to avoid discoloration.
Step 3
Just before serving, toss the pear pieces with the salad leaves.
variation
Step 4
You can make this salad with figs, washed or peeled and cut into quarters.
