Pear And Pickled Radish – a delicious recipe with perfectly ripe pears, handful of walnuts, coppa, salt, lemon, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
2
Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
3
To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
4
As you transfer the salad to plates, tuck the thinly sliced coppa among it.
179
kcal
Calories
37
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 perfectly ripe pears, A handful of walnuts, 125g (1/4 lb) thinly sliced coppa, 2 teaspoons salt, and more.
Yes, Pear And Pickled Radish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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