This recipe came about when I wanted to use our tons of pears and still had a beetroot and avocado in the fridge that also had to go. Based on another recipe from the CK, this dish was created, but it is so different and delicious that it deserves its own entry.
First, toast the core mixture without oil in a large non-stick pan - be careful not to burn it! At the same time you can wash the pears, remove the core and cut the pears into wedges.
When the kernels are lightly brown, take them out of the pan immediately (otherwise they will burn) and let them cool down.
In the still hot pan you now give a little sip of oil and when that is also hot, the pear wedges. These should now be slightly brown and a little softer - but do not let them overcook.
While the pears are frying, put on disposable gloves if you have them so that you don`t turn your whole fingers red and cut the beetroot into thin slices. I do this with a V-plane and in a metal bowl so as not to discolor any boards. Then arrange the cut beetroot slices on two plates in a circle. Every now and then check back for the pears, turn them over and take them out of the pan when they are done.
Now you mix pumpkin seed oil, rapeseed oil, some water and vinegar into a dressing and season it to your taste. I always take my salad dressing seasoning in reserve here from CK as well. If you don`t have that, then of course you need salt, pepper, sugar, mustard, possibly shallots and a few herbs. You mix this dressing with the washed and plucked oak leaf salad and put it in the middle of the plate. Now distribute the pears and the avocado, also cut into wedges, on top. Now season the whole thing again with freshly ground salt and pepper and spread the seeds over the top.
This salad looks great, tastes great and makes 2 people so full as a main course. But it would definitely go as a starter.
Ingredients
Print Recipe
Pin Recipe