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Pear & Watercress Salad
This is a lovely, earthy fall salad that uses lemon juice and truffle oil to make a delicious vinaigrette. If you don't have truffle oil, you can substitute a good quality extra-virgin olive oil.
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Course Salads
Cuisine American
Servings
Ingredients
Course Salads
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the pears if you’d like, then remove the cores and slice the pear pieces into small, julienned strips.
  2. In a bowl, combine the thyme, truffle oil, salt, pine nuts, lemon juice, and pepper.
  3. Add the watercress to the bowl and toss everything together. Finish with shavings of Parmesan cheese.
Recipe Notes

— Esther McRae, adapted from Greg Atkinson

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