Parmesan crisp and pickled pear salad

Parmesan crisp and pickled pear salad

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  • 2
  • Easy
  • Carb Conscious
  • 20 minutes
  • 10 minutes
  • Eagles’ Nest Viognier 2010


  • 100 g Parmesan, grated
  • 1 cup verjuice
  • 2 pears, peeled
  • 70 g wild rocket
  • Edible flowers (nasturtiums, onion, lemon verbena, chilli, chive and mustard), to garnish
  • ½ cup black olives, pitted
  • juice of 1 lemon
  • 2 T oive oil
  • Sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 180°C. Spoon the grated Parmesan onto a silpad or a baking tray lined with greaseproof paper to make evenly sized circles. Bake for 5 minutes or until golden and bubbling. Remove from the oven and set aside to cool.

Place a small saucepan over a medium to high heat. Add the verjuice and, when simmering, add the pears and cook for 5 to 10 minutes or until pink in colour and slightly softened. Drain and leave to cool.

Scatter the rocket and flowers into a large bowl and top with the pitted olives, Parmesan crisps and pickled pears. Serve with a squeeze of lemon juice and a drizzle of olive oil and season to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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