Scrumptious, simple & classy

spinach-salad-top
This spinach, rocket, sweet pear, walnut and parmesan salad is a scrumptious combination, simple and classy. This salad is only as good as the pears you buy for it, best make it when you can buy perfectly ripe pears.

With the holiday season around the corner, the flavours in this salad will nicely accompany many of the decadent dishes being served.

The quantity of ingredients list are per person if you are serving it as a main dish. You simply need multiply by the number of people partaking in this sweet, peppery deliciousness.

If you can get a hold of watercress, use that instead of spinach.

Yummy salad.

Scrumptious, simple and classy, this salad nicely compliments many decadent dishes being served during the holiday season.

Ingredients:
(Portions for 1, modify as needed)

1/2 a pear
2 big handfuls of spinach
2 big handfuls of rocket

Dressing:
extra-virgin olive oil
1 lemon
course ground sea salt
fresh ground pepper

Toppings:
parmesan cheese (preferable in a large chunk for shaving)
2 tbs walnuts, toasted

Optional:
Chunks of roasted meat…did someone say leftover turkey? Slices of prociutto make an excellent salty addition.

Directions:
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 de-seed. 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 spinach 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 to taste, crumble your nuts over and tuck in. I love this salad with roasted meat when serving as a heartier main dish.

Total Time: 15 min
Prep: 15 min

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About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!