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Artichoke, pear and Parmigiano Reggiano PDO salad

Light and tasty recipe with raw vegetables

by Ada Parisi
5 min read
Insalata di pere, carciofi e Parmigiano

Winter salad of artichokes, pears and Parmigiano Reggiano PDO: Today's recipe is light and prepared with seasonal ingredients. It is a Winter salad made with raw fruits and vegetables, accompanied by walnuts and Parmigiano Reggiano, with a vinaigrette made with extra virgin olive oil and orange juice. A prescription simple , as you see in VIDEO RECIPE STEP BY STEP on my YouTube channel and without cooking for a tasty but light main course. Despite the fact that it is winter and therefore many may prefer hot soups, I really like to eat raw salads. Because Winter vegetables lend themselves perfectly to being eaten raw and in combination with fruits and other ingredients. Just think of radicchio, fennel, oranges, Apples, Pears, khaki, artichokes, chicory: All ingredients to be enjoyed raw, rich in vitamins and minerals. HTTPS://youtube.com/shorts/dS8n6MXqoLI?si=3rJBuGxEaF4qUWJo

In particular, I really love raw artichokes, which I preferentially pair with mullet roe or Parmigiano Reggiano PDO: This flavor balances the taste of the artichoke very well, some’ bitter on the finish. I suggest you duse soft artichokes such as Romaneschi artichokes or violet artichokes from Albenga, Two strains perfect for eating raw. Of course, you can use the aged cheese of your choice, I find that Parmigiano Reggiano Dop, especially when aged after 30 months, is really excellent. In short, I'm sure you'll make this artichoke, pear and Parmigiano Reggiano PDO salad more than once.

If you also have a passion for salads, Even though it's winter, I invite you to try other salads a little bit as well.’ and with seasonal ingredients such as

Insalata di pere, carciofi e Parmigiano

ARTICHOKE SALAD, PEARS AND PARMIGIANO REGGIANO PDO

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

4 artichokes

3 small pears that are not too ripe

200 grams of Parmigiano Reggiano PDO aged 30 months

10 walnuts

the juice of an orange

extra virgin olive oil

salt and pepper

half a lemon

Procedure

Pear salad, artichokes and Parmesan cheese

This artichoke salad, pears and Parmigiano Reggiano PDO is really easy to prepare, as you see in VIDEO RECIPE on my YouTube channel.

First of all, you need to clean the artichokes (in this VIDEO I'll show you how it's done) and soak them in water acidulated with lemon juice. You need to get rid of the outer leaves, the ends, Cut them in half and also remove the white beard inside. After 5 minutes, Slice the artichokes thinly and season with a little salt and extra virgin olive oil.

Wash pears, Slice them and put them in a bowl with extra virgin olive oil and a few drops of lemon juice. Cut the Parmigiano Reggiano PDO into flakes and lightly toast the walnut kernels over very low heat.

In a bowl, Emulsify the orange juice with the extra virgin olive oil and salt, whisking the liquid well with a fork until it has thickened.

Compose the salad in the serving dish or in individual plates by placing the artichokes, Pears, the Parmesan flakes and walnuts and pouring the emulsion of oil and orange juice over the salad. Top with freshly ground black pepper and, If you like, a little fleur de sel. Serve immediately with homemade bread or bruschetta seasoned with extra virgin olive oil. Bon appétit!

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