pinenut – bFeedme

A great salad to take with you to work – it won’t go soggy and soft like some plainer salads, plus it’s a great mouth-watering treat – for the eyes and mouth!

Keep the dressing separate to ensure that your salad will stay fresh and crispy

To Serve 1
1 Unpeeled Pear, cored
1 Head Red Endive, end removed
Handful of Pinenuts, toasted
100g Smoked Pancetta, diced
Half Handful of Chervil, chopped
Fennel Tops, chopped
2tbsp Sherry Vinegar
1tbsp Honey
1tsp Whole Grain Mustard
3tbsp Extra Virgin Olive Oil

1. Cut the Pear into eight pieces – try to keep them an even size to make sure they don’t bruise as much
2. Peal the leaves apart on the Endive, then gently mix with the pear.
3. Toast the Pinenuts in a dry frying pan, paying close attention. As soon as you can smell the difference, remove from the pan, and replace with the Pancetta.
4. Leave the Pancetta to bubble and crisp for a few minutes. Once cooked, remove from the heat, leave to cool for a few minutes
5. Mix the Pinenuts and Pancetta into the Salad, along with the Chervil and Fennel Ftops, which have been roughly chopped up.
6. For the dressings, mix the Sherry Vinegar, Honey, Whole Grain Mustard and Extra Virgin Olive Oil in a bowl, and season – don’t add too much Salt, as there is already a lot in the Pancetta. Pour into a jar.

Photo Courtesy of: La.blasco

The flavourings of Ricotta aren’t overpowering, which means that it’s great for this dish. When heated, it becomes runny rather than gooey, and therefore creates a brilliant sauce!

As a sweeter alternative, replace the filling with a Chocolate Sauce, mixed with a Mashed Banana, and spread over the Crepe.

To Serve 4
5tbsp Flour
2 Eggs
100ml Milk
Salt and Pepper
100g Toasted Pinenuts
200g Ricotta
Zest and Juice of 1 Lemon
Bunch of Basil

1. Place the Flour into a bowl, and make a well in the centre. Break the Eggs into the centre of the well, and begin to combine with a whisk – start from the middle, and pull the flour in from around the outside of the bowl. Gradually add the Milk, a little at a time. The mixture should be similar in thickness to Runny Yogurt at the end. Season with Salt and Pepper
2. Toast the Pinenuts in a dry pan until golden brown – make sure you pay attention, as they burn very easily.
3. Put the Ricotta into a bowl, and add the Lemon Juice and Zest, then tear the Basil Leaves, season with Salt and Pepper, before adding in the Toasted Pinenuts.
4. Heat a large non-stick pan, add a small amount of butter to the pan when it’s very hot. Add a small ladle of the Batter to the pan, and tilt the pan around to spread the mixture evenly.
5. After thirty seconds, check the bottom, and if it’s Golden Brown, flip it over in the pan. Immediately add a large spoonful of the Ricotta mix evenly over the surface. Fold in half, then in half again to make a triangle.

Photo Courtesy of: Jennie Faber

Pear, Pancetta, Toasted Pinenut and Endive Salad

Ricotta, Basil and Pinenut Crepe