Annie Bell's Salad Of Romaine, Pear and Parmesan with Lemon
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Separate the lettuce leaves, cut off the tops and slice the remaining leafy sections away from the thick stalks, which you can discard. Peel, quarter and core the pear and slice thinly lengthways.
Combine the lettuce with half the cress in a large bowl, and toss with 3 tbsp olive oil, a squeeze of lemon juice and a pinch of salt, then mix in the pear and half the parmesan. Arrange on a large serving dish or individual plates. Scatter over the remaining parmesan and cress, drizzle over a little more oil and scatter over the lemon zest.
Chef's Tips
If you wish, flavour the olive oil with lemon as well. Steep a few tablespoons overnight with some strips of lemon peel bruised first in a mortar and pestle to release the essential oils.
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