Green salad with pear and creamy parmesan dressing
A good green salad is a must at my dinner table. Here is one of my favorites right now, a simple green salad with pear and creamy parmesan dressing. This salad can be served with most things and is great as a side dish for everything from fish, chicken, steak and lasagna.
Feel free to use a mix of delicious salads. Arugula for a slightly bitter peppery taste, baby spinach with a mild taste and romaine or iceberg for crunchy crispness. Anything is good, field lettuce, head lettuce, heart lettuce. Finely chopped cabbage is also delicious to toss in with the salad - both pointed cabbage, red cabbage and kale.
Also try: recipe for arugula salad with baked tomatoes >>.
Working time 10 minutes.
Number of people: 4.
Green salad with pear and parmesan dressing
10 min.
10 min.
4 pers.
while I'm cooking
200 g green salad, of your choice
2 pears, thinly sliced or diced
50 g walnuts
25 g parmesan, in flakes
Parmesan dressing
1 dl crème fraîche 18%
50 g parmesan, freshly grated
1 teaspoon pesto, of your choice
1 tablespoon mayonnaise
½ organic lemon, juice and zest
salt and freshly ground pepper
Parmesan dressing with pesto Stir the crème fraiche with the parmesan and pesto until smooth and stir in the mayonnaise. Season with salt and pepper, a little lemon zest and a few drops of lemon juice.
Prepare the salad. Toast the walnut kernels in a pan over medium heat. They should not brown, but simply be heated through.
Toss half of the salad with the dressing and arrange on a platter. Arrange the rest of the salad, sliced pears and toasted walnuts on top.
