Pear and Watercress Salad

By: Mi Ae Lipe
Posted on: 10/23/2017

 

Pear and Watercress Salad

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.
0 from 0 votes
Course Salads
Cuisine American, Gluten-free, Vegetarian
Servings 4

Ingredients
  

  • 2 firm ripe pears
  • 2 tablespoons fresh thyme leaves chopped
  • 2 teaspoons white truffle oil (you can substitute olive oil)
  • 1 teaspoon salt
  • 2 tablespoons pine nuts toasted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 2 bunches watercress rinsed, dried, large stems removed
  • small chunk Parmigiano-Reggiano (Parmesan) cheese shaved

Instructions
 

  • Peel the pears if you’d like, then remove the cores and slice the pear pieces into small, julienned strips.
  • In a bowl, combine the thyme, truffle oil, salt, pine nuts, lemon juice, and pepper.
  • Add the watercress to the bowl and toss everything together. Finish with shavings of Parmesan cheese.

Notes

— Esther McRae, adapted from Greg Atkinson
Tried this recipe?Let us know how it was!
Pear and Watercress Salad

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating