Pear and Herb Salad with Raspberry Dressing

Name: Pear and Herb Salad with Raspberry Dressing
Ingredients: salad leaves; freshly ground black pepper; 1 tbsp balsamic vinegar; 6 tbsp raspberries, thawed if frozen herbs; salt; 1 tbsp extra virgin olive oil; juice of ½ lemon; 6 tbsp raspberries, thawed if frozen herbs; 6 ripe conference pears

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Based on a Castelvetro recipe, this comes from our friends the Lancellotis. Chervil, tarragon, salad burnet, chives, flat leaf parsley, and basil are the herbs I like to use.

Ingredients

6 ripe conference pears
juice of ½ lemon
6 tbsp raspberrie

Vegan
Gluten-free

Method

Peel, core and slice the pears, and sprinkle them with lemon juice. Rub the raspberries through a sieve, and mix the purée with the pears. Strip the leaves of the herbs from their stems, shred or leave whole as appropriate, and mix with the pears. Stir in the balsamic vinegar, olive oil and seasoning. Line a large bowl with salad leaves, heap the pear salad in the middle, and garnish with more