Another one from the archives, a salad made and shot last September — after Cape Cod and before our road trip — at mom’s farm. Two weeks amongst row of pears dropping fruit at our feet and grapes staining our fingers purple.
Sometimes the words flow and sometimes they don’t. Right now they aren’t, so instead just some pictures to hopefully brighten your day — and possibly your dinner.
Pictures of medusa-esque pear trees so heavy with fruit they don’t know what to do with themselves. Of a vineyard scented purple and ready for harvest.
Pictures of a salad that appeared for days on end, because it is just that good. Of plates and silver and linen raided from my grandmother’s cupboards, because food tastes better when eaten from pretty plates with heavy forks.
Pictures of a front porch with rocking chairs and of a sunset that repeated itself each evening, waving farewell until the morning.
Maybe there will be more words next time, maybe, but if not there will still be pictures.
Roasted Pear, Parmesan & Spiced Pecan Salad
A perfect way to celebrate new-season pears; spicy rocket dances with sweet fruit, salty cheese and sticky spiced nuts.
- 3 – 4 ripe but firm pears, quartered and cored, unpeeled
- half a lemon
- equal parts olive oil and balsamic vinegar, perhaps 1/4 c each
- a pinch of salt, a pinch of italian herbs, a pinch of raw sugar (if you wish)
- 4 large handfuls baby rocket (arugula)
- wedge of Parmesan cheese
- Sticky Spiced Pecans (recipe below)
Squeeze lemon juice over pear quarters and toss to coat. Place on a baking sheet, skin side down, and roast under broiler (griller) for 5 – 7 mins. Check regularly until just soft and caramelised on the edges.
Whisk together oil, vinegar and seasonings until well combined.
Pile rocket on a large plate, top with warm pears and pecans, drizzle over dressing. Shave wisps of parmesan over top.
Serve with crusty bread and a glass of bubbly, just because you can.
vegetarian // gluten-free // soy-free // vegan / dairy-free without cheese // almost recipe
Sticky Spiced Pecans
These win, every single time.
Makes 1/2 c
- 1/2 c pecan halves
- 1 Tbsp rice syrup
- pinch cinnamon
- small pinch chilli powder
- large pinch sea salt
Line a tray with baking (parchment) paper.
Warm syrup in a skillet over low heat. As soon as it starts to bubble add pecans and stir to coat well. Sprinkle in salt and spices and stir again. Tip onto lined pan and spread into a single layer.
You can leave nuts to set as-is or, to make them crisp, bake in a warm oven for about 5 mins then cool on paper.
Use on Roasted Pear Salad or pretty much anything else you wish.
- If you are roasting pears for the salad, place pecans under the broiler once it has been turned off. The residual heat is perfect to caramelise them, but if the broiler is still on they will burn very quickly.
vegan // vegetarian // gluten-free // dairy-free // nuts // soy-free // refined sugar-free