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NASHI PEAR, ROCKET AND PECORINO ROMANO SALAD IN HONEY-LEMON VINAIGRETTE

NASHI PEAR, ROCKET AND PECORINO ROMANO SALAD IN HONEY-LEMON VINAIGRETTE

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Ingredients

90 grams rocket lettuce
30 grams Pecorino cheese
1 piece nashi or asian pear
12 pieces cherry tomatoes
pepper from the mill
For the dressing
45 grams honey
45 millilitres Lemon Juice
10 grams Dijon Mustard
30 millilitres cider vinegar
15 millilitres Thai fish sauce
sea salt flakes
white pepper from the mill
Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    • For the dressing

    Directions

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    Nashi pears are sweet, very juicy and plumb and although not comparable to the European pear varieties they certainly can hold their own both in terms of taste and nutrition.
    This salad combines the sweet Nashi pears with the peppery herbal flavors of rocket leaves and the salty ripened flavor of Pecorino Romano. Cheeses and Nashi pears are in a very good match, but Nashi pear is especially suited to stand up and complement bold, strong flavored cheeses – blue vein such as Stilton or Roquefort, Feta and other goat cheeses, and aged cheeses such as the Pecorino, Parmesan or Manchego.

    1. In a bowl, combine the mustard with the lemon juice, Thai fish sauce and honey. Whisk until completely dissolved.
    2. Season with the sea salt and pepper from the mill. As the Pecorino Romano cheese is fairly salty it is wise to keep your dressing slightly bland.
    3. Chill the dressing well until usage.
    4. Core the Nashi pear and quarter it. Slice the individual quarters further into very thin wedges.
    5. Clean the rocket leaves off the stem and cut the cherry tomatoes in half. Shave the Pecorino Romano cheese with a vegetable peeler into thin wide strips.
    6. Arrange the Nashi peas, rocket leaves and cherry tomatoes on the serving plates and drizzle with the dressing before serving.
    7. Add the Pecorino Romano shavings just ahead of serving the salad.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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