Who doesn’t love a good bowl of salad?! Its fresh, nutritious, delicious… And when made well, definitely as worthy for a place on the table as meat and two veg.
It’s alarming, the number of people I have met over the recent months that don’t eat vegetables, or fruit for that matter. At a stretch maybe a carrot stick… They tuck away their leaves away in the depths of kebab buns or sandwiched between the cows rump and the leerdammer. Sealed away and never spoken. This my friends is not the way to celebrate it. All it really needs is the right balance of ingredients and the good dressing and you’re laughing. Get those two bits right and you will agree that it is a one of the best blank canvas to be played upon… I shouldn’t have to say it but Salad Cream should never be an option.
I am a definitely advocate of a good bowl of foliage. I love a good 3-grain, mixed vegetable Ottolenghi-esque salad, but at times when I don’t have a bottle of pomegranate Molasses and have to rustle up something quickly, simplicity is key. This is one of my Sunday Lunch go to salads. It is a favourite because it stands up so well next to the Roast Chicken and chunky Potato Wedges. Adding the right balance of freshness to an otherwise heavy meal. The sweetness of the Pear, smoky depth of the Pine Nuts and the salty Parmesan all work together a treat.
- 200g Baby Leaf Spinach and Rocket
- 50g Pignoles (Pine Nuts)
- Juice of 1 Lemon
- a pinch of Sugar
Wash and dry the Baby Leaf Spinach and Rocket, to remove any dirt and grit
Slice the Pears into thin wedges and remove the core. Set aside.
Heat a small frying pan over a medium heat. Add the Pine Nuts to the dry pan and toast for a couple of minutes, tossing continually in the pan to ensure they don’t catch on one side. Once toasted remove them from the heat.
Whilst the Pine Nuts are toasting, make the dressing by whisking the Olive Oil, Lemon juice and Sugar in a bowl. Season to taste.
Arrange the Spinach and Rocket on a serving platter. Top with the slices of Pear, shaved thin ribbons of Parmesan and the toasted Pine Nuts. Dress with the salad dressing and serve.