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July 29, 2010 / amyjmcintosh

Rocket salad

So it’s freezing cold in Sydney at the moment and let’s face it, salad probably isn’t rating high on your agenda. But I’ve come across a winter salad recipe that will change your tune about salad. It’s sweet, bitter and crunchy all in the same mouthful … not to mention, dead easy to make. I served it as an accompaniment to barbecued butterfly lamb with a side of roast potatoes.

Rocket, parmesan and pear salad

My favourite winter salad ever!

The trick is finding ripe pears. I couldn’t find a ripe pear to save myself, so the man at Harris Farm recommended Josephine pears as they are the softest variety. Although it felt rock hard, it was soft when I cut it. If you’re not serving the salad immediately, be sure to squeeze some lemon juice on the cut pears to prevent discolouration. I threw in some red lettuce leaves for extra colour. Oh, and I froze the leftover parmesan to use at a later date. Handy! If pine nuts aren’t your thing, you could try substituting these with walnuts…. just a thought. Here’s the recipe from


Leave a Comment
  1. The Kitchenette / Jul 30 2010 4:29 am

    This looks so delicious! Sad to hear it’s so cold in Sydney… I would be glad to give you our 95 degree temps here…

  2. amyjmcintosh / Jul 30 2010 4:32 am

    Thanks Carter! Next time, I’m going to use blue vein cheese instead of parmesan. Yum! By the way, I just took a tip from you and signed up to Google Reader. 🙂

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