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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.