Pear, Avocado and Mixed Greens with Pistachio and Tarragon Dressing
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
1 firm but ripe avocado
1 firm but ripe pear
2-3 handfuls mixed green salad leaves (I used cos and buttercrunch lettuces)
2 tablespoons pistachio nuts
Dressing
3 tablespoons olive oil
1 tablespoon chopped pistachio nuts
1 clove garlic, crushed
1 tablespoon lemon juice or white wine vinegar
½ teaspoon dried tarragon
sea salt and freshly ground pepper
METHOD
Serve with One Pan Chicken Meatballs and Roasted Tomato Sauce.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Halve and pit the avocado. Cut into 1 cm thick slices. Halve, core and thinly slice the pear.
Put the salad greens, avocado and pear in a large bowl and gently toss with the dressing. Transfer to a serving platter and scatter with pistachios.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.