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- Dish type
- Green salad
A dish that will send your taste buds singing. This salad combines the saltiness from the prosciutto with the sweetness of the caramelised pears, whilst walnuts give the dish an additional crunch.
70 people made this
- 475ml fresh orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped red onion
- 1 tablespoon caster sugar
- 1 tablespoon white wine
- salt and pepper to taste
- 175ml extra virgin olive oil
- 15g butter
- 2 pears, peeled, cored and cut into wedges
- 100g walnut halves
- 100g caster sugar
- 4 tablespoons water
- 125g prosciutto, cut into thin strips
- 2 romaine hearts, rinsed and torn
MethodPrep:25min ›Cook:15min ›Ready in:40min
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a liquidiser, along with the vinegar, onion, sugar, wine, salt and pepper and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick frying pan over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelised. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large serving plate. Enjoy!
Reviews & ratingsAverage global rating:(72)
Reviews in English (62)
Excellent salad. Makes a very attractive and appealing presentation on a large platter. Very gourmet. A great recipe to serve guests. Just a note, if you print out the recipe to the 4x6 size, the romaine hearts appear separate from the ingredients list and are easy to miss when making your grocery list!-26 Aug 2001
Excellent salad! Hubby and I ate it up! I used a little less olive oil, as the previous reviews suggested. Will definately make again!-04 Apr 2002
by LYNN LUKE
I've made this salad twice and yes, the dressing is runny but it still works fine. I tossed my greens with the dressing, place them on a large shallow platter(with a lip) then arrange the rest of the indredients on top drizzling a bit more dressing over everything. I did not use all the dressing, about half. It looked beautiful and tasted wonderful! I did add some crumbled goat cheese and was very pleased with the addition. If this salad sounds good to you, try it and don't worry about the runny dressing because the orange flavor it adds to the salad is well worth it.-07 Jun 2003