Pear and Pickled Radish
A sophisticated salad combining sweet ripe pears with tangy pickled radishes, complemented by thin slices of coppa and toasted walnuts. The pickling brine adds a delightful acidity that balances the sweetness of the pears.
Ingredients
- •2 whole perfectly ripe pears
- •50 g walnuts
- •125 g coppa
- •2 teaspoons salt
- •1 whole lemon
- •300 ml white wine vinegar
- •75 g sugar
- •12 whole black peppercorns
- •6 sprigs dill
- •350 g radishes
Cooking Instructions
- 1.
Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
10 min
- 2.
Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
720 min
- 3.
To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
15 min
- 4.
As you transfer the salad to plates, tuck the thinly sliced coppa among it.
5 min
