Rocket and Pear Salad With Candied Pecans and Parmesan Recipe
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!
4 Tbsp extra virgin olive oil
2Tbsp balsamic vinegar
1 Tbsp honey
2 tsp grain mustard
Salt, to taste
Freshly ground black pepper, to taste
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.
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.