Savour the fantastic flavours of this wonderful main course salad.
Serves 4

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4 firm pears, peeled
600ml (1 pt) red wine
25g (1oz) caster sugar
1 bunch watercress
Handful of baby spinach
1 head chicory, broken into separate leaves
450g (1lb) rump steak
4 tbsp olive oil
175g (6oz) Parmigiano-Reggiano shavings
2 tbsp balsamic vinegar
Freshly ground black pepper

” Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender. Carefully lift the pears from the reduced liquid and leave them to cool

” Share the watercress, spinach and chicory between four serving plates or bowls

” Preheat a char-grill pan or heavy-based frying pan. Brush the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes

” Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions. Add the shavings of Parmigiano-Reggiano cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with freshly ground black pepper

Cook’s tip: If possible, use a cheese slicer to produce the shavings.

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