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Le Chaudron recipe
Salade de roquette, poire et noix
Arugula, pear and walnut salad
⏱ 15 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
100 g (3½ oz)arugula
2ripe pears
40 g (1½ oz)walnut halves
40 g (1½ oz)parmesan shavings
3 tbspolive oil
1 tbspbalsamic vinegar
1 tsphoney
- 100 g (3½ oz) arugula
- 2 ripe pears
- 40 g (1½ oz) walnut halves
- 40 g (1½ oz) parmesan shavings
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the arugula well, spin dry gently and put it in a large serving bowl.
- Halve and core the pears and slice thinly just before serving.
- Roughly chop the walnuts and scatter over the arugula with the pear slices.
- Make the dressing by whisking the olive oil, balsamic vinegar and honey until emulsified.
- Drizzle the lightly sweet dressing over the salad and toss very gently so the leaves don't bruise.
- Top with parmesan shavings just before serving and eat right away.
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