Pear, Watercress, Spinach and Rocket Salad

  • Time: 15 minutes
  • Serves: 4
  • Level: easy


This is a great little appetizing starter. It works best with pears that are just under ripe.

What you need

2 medium under ripe conference pears

200g watercress, spinach and rocket

100g pumpkin seeds

1 tbs balsamic condiment or white wine vinegar

2 tablespoons olive oil

1 tablespoon  walnut oil or olive oil

1 tsp honey

Squeeze lemon

Salt and pepper

Dad's Recipe Tales


How Dad Cooked It

1. Make the dressing. In a mixing bowl, whisk balsamic or vinegar with the oil/s and honey. Season with salt and pepper and the lemon.

2. Prepare the pears. Peel the pears and slice with a julienne peeler, or mandolin with julienne blades attached, or slice using a vegetable peeler. Put the pears into the bowl with the dressing and mix.

3. Toast the pumpkin seeds. Heat a frying pan without oil and dry fry the seeds until they just start to pop. Place in a dish to cool.

4. Serve. Add the leaves to the pears and mix well. Place the salad on individual plates and scatter over the pumpkin seed. Serve with a good rustic bread – ideally walnut bread.



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