Asian Pear Salad Recipe

Name: Asian Pear Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Asian pears; 500 gm Rocket leaves; 500 gm Baby spinach or possibly watercress; 500 gm Frisee; 300 gm Roquefort cheese; 100 gm Pine kernels, (lightly toasted); 50 gm Asst herbs; 50 ml Extra virgin olive oil; 50 ml Walnut o; 500 gm Coriander; 200 ml Extra virgin olive oil; 100 ml Walnut oil; 2 Tbsp. White wine vinegar; 50 ml Whipping cream Seasoning

Servings: persons

4 x Asian pears
500 gm Rocket leaves
500 gm Baby spinach or possibly watercress
500 gm Frisee
300 gm Roquefort cheese
100 gm Pine kernels, (lightly toasted)
50 gm Asst herbs
50 ml Extra virgin olive oil
50 ml Walnut o
500 gm Coriander
200 ml Extra virgin olive oil
100 ml Walnut oil
2 Tbsp. White wine vinegar
50 ml Whipping cream Seasoning

1
First make the coriander oil by liquidizing the extra virgin olive oil and coriander together - after the coriander has been blanched in salt water and refreshed in ice cool water.
2
Next comes the walnut dressing, by adding the oil to the cream slowly and whisking.
3
When all the oil is added, let down with white wine vinegar to taste and to pouring consistency.
4
Finally season.
5
Into a deep mixing bowl place the rocket, baby spinach and frisee, add in the cheese and nuts.
6
Sprinkle in the herbs and season to taste.
7
Add in 4 tbsp of walnut dressing and finally add in the Asian pear, making sure the ingredients are handled carefully so as not to bruise the produce.
8
With the remaining pears, core them and sieve them into 1 cm slices and arrange on the plate.
9
Place a pastry ring over the pears and build the salad upwards to the desired height.
10
Remove the ring carefully and drizzle a little walnut dressing round the plate.
11
Cut through the dressing with your coriander oil and the salad is complete.
12
Note: Always pick and soak the salad leaves in salt water and leave for one hour.
13
This cleans the leaves and makes them crisper.

33867

kcal

Calories

2566

Fat

581

Carbs

2256

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 x Asian pears, 500 gm Rocket leaves, 500 gm Baby spinach or possibly watercress, 500 gm Frisee, and more.

Yes, Asian Pear Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!