For a simple salad that’s bursting with flavour, you can’t go past this classic combination of rocket, pear, Parmesan and balsamic dressing.
This particular recipe, taken from Founder of Baker & Cook Dean Brettschneider’s latest cookbook titled COOK: Food to Share, has been taken to another level with some candied pecans to add a sweet crunch and fancy it up!
1 Tbsp butter
2 Tbsp brown sugar
85g (3oz) whole pecans, lightly toasted
150 g (5 1⁄3 oz) rocket leaves
125 g (4 1⁄2 oz) Parmesan cheese, shaved
Prepare the balsamic vinaigrette. Place the olive oil, balsamic vinegar, honey and grain mustard in a small bowl and whisk. Transfer to an airtight jar and refrigerate until ready to serve.
Place the butter and brown sugar in a medium pan over medium heat. When the mixture starts to bubble, add the pecans and cook, stirring constantly, for about 2 minutes, until caramelised. Transfer to a plate and spread the pecans out in a single layer to cool.
Core and slice the pears just before serving. Place in a large serving bowl with the rocket leaves.
Top with the shaved Parmesan and candied pecans. Drizzle with balsamic vinaigrette.
This recipe was taken from Dean Brettschneider’s latest cookbook titled COOK: Food to Share.
With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this cookbook holds a collection of more than 70 tried-and-tested recipes. It’s a must-have for anyone who enjoys cooking and eating good food.
Carefully written with clear and detailed steps, the recipes will guide home cooks to recreate these dishes to share with family and friends.
This cookbook is also available for purchase at Baker & Cook at Core Collective Dempsey.
First opened in 2012, Baker & Cook is Singapore’s only true artisan bakery & foodstore.
Their bakery products are hand-crafted and made with time-honoured processes with good quality and honest ingredients.
They provide a contemporary dining & shopping experience striving to enrich as many peoples’ lives as possible with their ‘passion is our main ingredient’ attitude.