Photography by David Loftus
Watercress, rocket, sweet pear, walnut and Parmesan salad
What a great combination, simple and classy. Don’t try to make this when you feel like it, make it when you can buy perfect pears otherwise it will taste naff. For one person I normally use around half a pear, 2 big handfuls of watercress and 2 big handfuls of rocket.If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in half and deseed. It doesn’t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
Drizzle with good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with sea salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or pecorino, sprinkle over some walnuts and tuck in. I love this salad with roasted meat or as a starter on its own.
• from Return Of The Naked Chef
Comments
JO-Wannabe [Visitor]
Fri 15 Jun 2007 @ 18:02
Oooh, yummy!
Thank-yooooo!
Thank-yooooo!
chris [Visitor]
Mon 18 Jun 2007 @ 10:28
very nice! how much?
Beth [Visitor]
Mon 23 Jul 2007 @ 20:53
Hi Jamie
I thought I should pass on a compliment that is solely yours.
The biggest benefit of your books has taught me to cook out of my own limitations.
A friend commented this weekend over dinner and discussing food-that I was an awesome cook!
Sow,grow and use my own herbs and veg abundently now thanks to you and have the guts to try some combinations that I never dared before.
Have all and will continue to buy all your books for other ideas and inspiration, but thank-you Jamie, you turned me from a cook into a sometimes artist:)
Beth
(Cape Town)
I thought I should pass on a compliment that is solely yours.
The biggest benefit of your books has taught me to cook out of my own limitations.
A friend commented this weekend over dinner and discussing food-that I was an awesome cook!
Sow,grow and use my own herbs and veg abundently now thanks to you and have the guts to try some combinations that I never dared before.
Have all and will continue to buy all your books for other ideas and inspiration, but thank-you Jamie, you turned me from a cook into a sometimes artist:)
Beth
(Cape Town)
Spela [Visitor]
Thu 09 Aug 2007 @ 09:33
I have a bit similar story as Beth.
Before your show came on TV,I hadn't been cooking at all.When there were some big pieces of herbs on the top of the dish we were about to eat,I'd put them on my mothers plate or somewhere else,not even willing to try them.
As I saw your show and you cooking,I was totally impressed.It was all so easy done,looked great and letting people to try their own variations.It's like some game and you can really enjoy in it.
Since then I've been cooking very oftenly.Nowadays,my mom doesn't even come to the kitchen anymore.Every day we come home, I prepare the meal by your recipe or thing from my own imagination.
thank you a lot...for making lots of people eating better and healthier
Before your show came on TV,I hadn't been cooking at all.When there were some big pieces of herbs on the top of the dish we were about to eat,I'd put them on my mothers plate or somewhere else,not even willing to try them.
As I saw your show and you cooking,I was totally impressed.It was all so easy done,looked great and letting people to try their own variations.It's like some game and you can really enjoy in it.
Since then I've been cooking very oftenly.Nowadays,my mom doesn't even come to the kitchen anymore.Every day we come home, I prepare the meal by your recipe or thing from my own imagination.
thank you a lot...for making lots of people eating better and healthier
Spela [Visitor]
Thu 09 Aug 2007 @ 09:38
yes I forgot to tell this recipe is also great :)
Jamie,if you have time, come visit Slovenia...we also have great kitchen,not as known as the Italian or some other, but also great:)
Jamie,if you have time, come visit Slovenia...we also have great kitchen,not as known as the Italian or some other, but also great:)
maherm [Visitor]
Sun 26 Aug 2007 @ 00:27
This is a fantastic recipe. it has put salad back on the palate instead of it being a mandatory chore to eat because it is healthy. I found that the pears MUST be fully ripe, and don't go overboard with the pecorino.
Thank you Mr Oliver, it is a wonderful, wonderful dish.
Thank you Mr Oliver, it is a wonderful, wonderful dish.
Debbie H [Visitor]
Sat 29 Dec 2007 @ 12:53
So simple but yet so perfect. I find this a great easy starter, that once tasted will impress.
Tina Wormald [Visitor]
Sun 20 Jan 2008 @ 06:27
Pear and rocket salad
Found this also great if you
add blue cheese instead of parmasan, and add parma ham. Did dressing with olive oil, viniger and sugar, mixed together first and then put over salad - variation - you can bbq/fry the pear and parma ham till crisp, and add to salad ingredients just before serving with dressing over. Easy when you need to take a salad to friends.
Sandi [Visitor]
Sat 10 May 2008 @ 22:23
What is Rocket?
Elizabeth [Visitor]
Mon 12 May 2008 @ 03:50
Liked this one very much - so refreshing!
Used Chinese pears instead of "western" pears. They have a nice crispy texture which I thought went well with the rocket.
Used Chinese pears instead of "western" pears. They have a nice crispy texture which I thought went well with the rocket.
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