Two simple salads: pear, parmesan, fennel and tomato, basil, balsamic

Food

two-salads1

These salads involve a little chopping and almost no cooking, making them easy and quick to throw together. Their appeal lies in their simplicity and classic flavour pairings.

 

PEAR, PARMESAN AND FENNEL SALAD

1/2 a ripe pear, seeds and core removed

1 medium bulb of fennel, stalks and fronds removed

2 handfuls of rocket

2 tbsp walnut halves, roughly chopped

20 gm shaved parmesan

1 tbsp olive oil

1 tbsp white wine vinegar

1 tsp honey

salt and pepper to taste

Preheat oven to 180C. Spread walnuts on a tray lined with baking paper and roast for 5-7 minutes or until they become golden and fragrant. Shave the fennel using a speed peeler and thinly slice the pear, then place these in a bowl with the rocket and roasted walnuts. To make the dressing, combine the olive oil, vinegar, honey, salt and pepper in a small bowl and stir to combine. Pour the dressing over the salad and toss to combine. Sprinkle the salad with shaved parmesan and serve.

Serves 2 as a side dish

two-salads3-blur

———-

HEIRLOOM TOMATO, BASIL AND BALSAMIC SALAD

250 gm heirloom cherry tomatoes, halved

10-15 large basil leaves, roughly chopped

1 tbsp olive oil

1 tbsp good quality aged balsamic vinegar

salt and pepper to taste

Place the cherry tomatoes and basil in a bowl. To make the dressing, place the olive oil, balsamic vinegar, salt and pepper in a small bowl and stir to combine. Pour the dressing over the salad and toss.

Serves 2 as a side dish

two-salads2-blur

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s