Arugula, Pear and Parmesan Salad

Total Time
5mins
Prep 5 mins
Cook 0 mins

This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.

Ingredients Nutrition

Directions

  1. Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
  2. Combine the nut oil with the pears. Add the arugula leaves and toss.
  3. Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
  4. You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Reviews

(2)
Most Helpful

What a taste treat this is! Everything just blends together to create a great taste sensation. I had Italian Parmesan and it wouldn't curl when I shaved it but the flavor Mmmm. I cut the salad back to one serving and used 1 tsp of Walnut oil. A definite will do again salad.

Bergy April 17, 2010

I love this salad and have the same recipe in one of my cookbooks except it doesn't mention the optional bleu cheese (it's either or for this recipe-parm or bleu but not both.) I toast the walnuts first. To tone down the strong peppery flavor of arugula I sub some baby spinach leaves or loose leaf lettuce. Thanks cg

COOKGIRl August 24, 2008

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