Salad of Watercress, Radicchio & Sliced Pear with Avocado Vinaigrette

Name: Salad of Watercress, Radicchio & Sliced Pear with Avocado Vinaigrette
Yield: Serves 6 as an accompaniment
Cuisine: Australian
Ingredients: ½-1 teaspoon sweet paprika; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 teaspoons walnut oil; 20 ml light sour cream, stirred until smooth if firm; juice of ½ lime, or to taste; 1 ripe avocado, on the soft side [so that it will purée easily]; 1 bunch chives, cut into 2cm lengths [optional]; 6 baby cos lettuce leaves, washed and spin-dried; 4 radicchio leaves, washed and spin-dried, sliced into 5mm ribbons; 4 handfuls small watercress sprigs, washed and spin-dried; juice of ½ lemon; 1 large or 2 smaller pears, ripe but on the firm side, washed and dried

Preparation info

Serves
6
as an accompaniment

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This little salad is composed of contrasting flavours, textures and colours. It would be a good accompaniment to crumbed lamb cutlets, Vienna schnitzel or grilled salmon fillets served with lemon wedges. If you like, add some bitter leaves such as dandelion or witlof to give the salad extra zing.

Ingredients

1 large or 2 smaller pears, ripe but on the firm side, washed and dried
juice of ½ lemon
4

Europe
Oceania
France
Australia
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Cut the pear in half lengthwise. Remove the core with a parisienne cutter, then slice very thinly directly into a bowl with the lemon juice. Toss gently, then drain in a sieve.
To make the avocado vinaigrette, cut the avocado in half, peel and roughly dice. Transfer to a blender or food processor with the lime juice. Lightly season, then purée until smooth. Add