Frisée, French bean and pear salad with aged Manchego


Food and Travel (UK) - - Contents -

It’s best to trans­fer all the in­gre­di­ents for the salad whole and sep­a­rately so you can as­sem­ble it at the last mo­ment, keep­ing it fresh. The dress­ing can be mixed ahead and stored in a jar.

250g French beans, trimmed 50g pine nuts

1 large pear

1 frisée let­tuce, sep­a­rated 75g aged Manchego, crum­bled

For the salad dress­ing

1 small shal­lot, very finely chopped

½tsp Di­jon mus­tard

1½tsp caster sugar

1-1½tbsp white wine vine­gar 4tbsp fruity ex­tra vir­gin olive oil

Blanch the beans in lightly salted boil­ing wa­ter for 2 min­utes. Re­fresh un­der cold wa­ter, drain and dry thor­oughly.

Lightly toast the pine nuts in a small, dry fry­ing pan over a medium heat for 2-3 min­utes un­til golden. Al­low to cool.

To make the dress­ing, place all the in­gre­di­ents in a sealable jar and sea­son with salt and pep­per. Se­cure the lid, shake well to com­bine and re­mem­ber to shake again be­fore serv­ing.

To serve, quar­ter and core the pear, then cut into slices. Place in a large bowl with the beans, pine nuts, let­tuce and crum­bled cheese. Add some dress­ing and toss be­fore serv­ing.

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