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Recipe Name: Asian Pear Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Asian pears
500 Gram(s) Rocket leaves
500 Gram(s) Baby spinach or watercress
500 Gram(s) Frisee
300 Gram(s) Roquefort cheese
100 Gram(s) Pine kernels, lightly
50 Gram(s) Asst herbs
50 Olive oil
50 Walnut o
500 Gram(s) Coriander
100 Walnut oil
2 Tablespoon(s) White wine vinegar
50 Whipping cream
First make the coriander oil by liquidizing the olive oil and
coriander together - after the coriander has been blanched in salt
water and refreshed in ice cold water. Next comes the walnut dressing,
by adding the oil to the cream slowly and whisking. When all the oil
is added, let down with white wine vinegar to taste and to pouring
consistency. Finally season. Into a deep mixing bowl place the rocket,
baby spinach and frisee, add the cheese and nuts. Sprinkle in the
herbs and season to taste. Add 4 tbsp of walnut dressing and finally
add the Asian pear, making sure the ingredients are handled carefully
so as not to bruise the produce. With the remaining pears, core them
and sieve them into 1 cm slices and arrange on the plate. Place a
pastry ring over the pears and build the salad upwards to the desired
height. Remove the ring carefully and drizzle a little walnut dressing
round the plate. Cut through the dressing with your coriander oil and
the salad is complete. Note: Always pick and soak the salad leaves in
salt water and leave for one hour. This cleans the leaves and makes
them crisper. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1050
Calories From Fat: 545
Total Fat: 62.7g
Cholesterol: 23.3mg
Sodium: 1515.8mg
Potassium: 1828.6mg
Carbohydrates: 135.3g
Fiber: 56.7g
Sugar: 8.2g
Protein: 29.1g

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