Artichoke and fresh pear salad
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 80 g watercress
- 80 g rocket
- 6 preserved artichokes, cut into thirds
- 3 pears, cut into wedges
- 1/3 cup olive tapenade
- 12 shimeji mushrooms
- 12 straw mushrooms, for garnishing
- Chicory leaves, for garnishing
- For the walnut dressing, blend:
- 50 g walnuts
- ½ cup grapeseed oil
- Juice and zest of ½ orange
- Honey, to taste
- 2 T lemon juice
- ¼ cup water
Cooking Instructions
Pile the watercress and rocket in the middle of each plate.
Add the artichoke and pear, and drizzle over the walnut dressing.
Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.
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