and Walnut Salad with Roquette and Parmesan
and a Walnut Oil and Mustard Dressing
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
said about this recipe:
is a contemporary salad which has actually been around
for quite a while now. I think it has achieved classic
only thing that needs any preparation to speak of is
the dressing, but the pears do need to be ripe and juicy
- comice are perfect for this - and the parmesan needs
to be shaved from a fresh block (if you haven't got
any to hand, a good strong cheese like stilton or feta
will do very nicely indeed, but completely forget about
using that dirty sock-flavoured sawdust sold in pots,
laughingly labelled 'Freshly Grated Parmesan').
you want to turn this from a starter into a main course
just add some strips of dry-cured ham, smoked duck breast,
or sautéed chicken livers.
ripe juicy comice pears
1 tblsp white wine vinegar
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan
and core the pears, then smear with a little lemon
juice to prevent them turning brown.
the vinegar and a good pinch of salt in a screw-top
jar and shake until the salt has desolved. Add the
mustard and walnut oil, then shake again to emulsify
- the emulsion will hold for ten minutes or so, but
give it another jiggle just before you use it to dress
the salad: slice the pears lengthwise into thin segments
and place them rustically on four serving plates along
with the roquette, then scatter over the bruised walnuts.
Drizzle with the vinaigrette.
a potato peeler, shave the parmesan over the salad,
then 'dust' with a little ground black pepper.