Pear and walnut salad

Name: Pear and walnut salad
Prep time: 10 min
Yield: 8
Ingredients: 150 g mixed lettuce leaves; 2 small pears (such as packham’s triumph), core removed, thinly sliced; 100 g (1 cup) walnuts, roasted; 2 tsp walnut oil (see Note); 2 tsp extra virgin olive oil; 2 tsp cider vinegar or lemon juice

Matthew Evans’ crisp pear and walnut salad is a perfect autumnal side dish. The cold-pressed walnut oil adds an incredible flavour, but you could use another nut oil, such as hazelnut, or an extra virgin olive oil instead.

serves
8
prep
10 minutes
difficulty
Easy

serves

8

people

preparation

10

minutes

difficulty

Easy

level

Ingredients

150 g mixed lettuce leaves
2 small pears (such as packham’s triumph), core removed, thinly sliced
100 g (1 cup) walnuts, roasted
2 tsp walnut oil (see Note)
2 tsp extra virgin olive oil
2 tsp cider vinegar or lemon juice

Instructions

Gently toss the lettuce leaves, pears and walnuts together in a large bowl. Combine the oils and vinegar, and drizzle over salad. Using your fingertips, toss gently to combine.

Note

• Walnut oil is available from specialist food shops.

As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers

here

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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