Name: Quince and Dolcelatte salad
Yield: Serves 4 as a starter
Ingredients: 80 g mixed leaves (such as mizuna, dandelion, watercress or radicchio di Treviso); 4 tbsp olive oil, plus extra to finish; 2 tsp cider vinegar; juice of ½ lemon; 200 ml red wine; 2 bay leaves; 1 tsp grain mustard; 300 g caster sugar; 400 ml water; 15 black peppercorns; 4 strips of orange zest; salt and black pepper; 60 g shelled unsalted pistachios, lightly toasted, some whole and some roughly chopped; 120 g Dolcelatte

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

During a cooking class I gave at Leith’s a few years ago a woman came up to me and said: ‘I’ve got a tree full of quinces in my garden but I don’t do anything with them. I am scared of quince.’ She’s not alone. The daunting thing about quince is the preparation. Although it has the innocent look of, say, an apple or a pear, it is rock hard and requires long cooking before becoming edible.

Still, once you’ve got rid of your quince gremlin and tried preparing it yourself, you’ll be am