Cos, pear and parmesan salad
“Delicious and easy.”
- 1 large ripe pear, quartered, cored and sliced
- Juice of 2 limes
- 1/4 cup extra virgin olive oil
- Pinch of salt
- 1 cos lettuce, leaves separated and torn into bite-sized pieces
- 50g flaked almonds, toasted
- 50g pine nuts, toasted
- 100g parmesan, shaved
- Cracked black pepper to taste
Serve as a crunchy side dish with pan-fried garfish fillets and potato wedges.
Method
Toss pear, juice, oil and salt in a bowl. Place cos in a large bowl, scatter with pear mixture, almonds, pine nuts and parmesan, drizzle with a little extra virgin olive oil and season with pepper.
Serves 4.
