Thursday, 3 June 2010
Hot Day: Cooling salad
Today finally felt like Summer again in Paris with the sun shining and temperatures in the late twenties. I love fresh taste of summer salads asian inspired ones are best to chill.....
This salad is takn from the Ballymalo cookbook.
Pomegranate, persimon, pear and pecan nut salad for 2: 1 persimmon (Kaki) 1 pear 1/2 pomegranate 12 pecan nuts -toasted 1/2 lime mixed salad leave dressing: 2 tablespoons of balsamic vinegar, 1 tablespoon walnut oil, teaspoon of french mustard, Qarter & cut persimon & pear lengthways and place in below, squeeze juice of half lime over. Mix in the seeds from the pomegranate. Whisk ingredients together for the dressing. Toss salad leaves in dressing. Place salad leaves on plate and top with the fruit and then the pecans.