Pear and Watercress Salad

 

Pear & Watercress Salad

Pear and 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.

  • 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)
  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.

— Esther McRae, adapted from Greg Atkinson

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