Parmesan crisp and pickled pear salad
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- Abigail Donnelly
- 2
- Easy
- Carb Conscious
- 20 minutes
- 10 minutes
- Eagles’ Nest Viognier 2010
Ingredients
- 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.
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