Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    NEW GRILLS

    Nov 10, 2019 6 minutes

    PEAR & WALNUT SALAD WITH TARRAGON PESTO

    PREP + COOK TIME 30 MINUTES SERVES 4

    4 small corella pears (400g), sliced thickly crossways
    2 stalks celery (300g), trimmed, sliced diagonally
    1 cup firmly packed fresh celery leaves (see notes)
    1 baby fennel (130g), sliced very thinly
    ½ cup (50g) walnuts, roasted, chopped coarsely
    100g blue cheese, crumbled coarsely

    TARRAGON PESTO

    1 cup firmly packed fresh tarragon leaves
    2 slices white bread (90g), crusts removed
    ¼ cup (60ml) milk
    ¼ cup (60ml) water
    2 tablespoons extra virgin olive oil
    1 teaspoon sea salt

    1 Make tarragon pesto.

    2 Cook on a heated oiled pear barbecue (or grill or char-grill pan) until browned lightly on both sides.

    3 Place pear in a large bowl with celery and celery leaves, fennel and walnuts; toss gently to combine. Season to taste.

    4 Serve salad topped with the tarragon pesto and blue cheese.

    TARRAGON PESTO

    Blend or process ingredients until well combined; season to taste.

    Test Kitchen Notes

    Use the yellow and lighter green leaves from the heart of the celery.

    Use a

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food3 min read
    What’s New In The Kitchen
    Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Ma
    The Australian Women’s Weekly Food1 min read
    Chicken Nights
    You could also use baby potatoes or carrots instead of the parsnips. Western-style roast chicken and potatoes gets a Middle Eastern makeover here with lots of lemon thyme and garlicky wilted endive to serve. Endive is a slightly bitter leaf. There
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,

    Related Books & Audiobooks