I finally have all of my cookbooks in one place and am going to start making things from them...finally. I bought "The Italian Cookbook" a few years back but just never made anything from it. I was flipping through it the other day and found a recipe for a Goat Cheese, Pear and Walnut Salad. Doesn't that just sound divine? It was delicious. I even cut it in half and it lasted me for about 4 meals.
Serves 4 | Prep:15 mins | Cook: 10 mins
Ingredients
2 1/4 cups dried penne
1 head radicchio, torn to pieces
1 Webbs lettuce, torn to pieces
7 Tbsp chopped walnuts
2 ripe pears, cored and diced
5/8 cup arugula, trimmed
2 tbsp lemon juice
5 tbsp olive oil
1 garlic clove, chopped
3 tbsp white wine vinegar
4 tomatoes, cut into fourths
1 small onion, sliced
1 large carrot, grated
9 oz/250 g goat cheese, diced
salt and pepper
1. Bring a large pan of lightly salted water to a boil over medium heat. Add the pasta and cook until done. Drain the pasta thoroughly and refresh in cold water, then drain again and set aside to cool.
2. Put the radicchio and Webbs lettuce into a large bowl and mix together well. Top with the cooled pasta, chopped walnuts, pears and arugula.
3. Mix the lemon juice, oil, garlic, and vinegar together in a measuring cup. Pour the mixture over the salad and toss to coat the salad leaves.
4. Add the tomato fourths, onion slices, grated carrot, and diced goat cheese and toss together until well mixed. Let the salad chill in the refrigerator for about 1 hour before serving.
Serves 4 | Prep:15 mins | Cook: 10 mins
Ingredients
2 1/4 cups dried penne1 head radicchio, torn to pieces
1 Webbs lettuce, torn to pieces
7 Tbsp chopped walnuts
2 ripe pears, cored and diced
5/8 cup arugula, trimmed
2 tbsp lemon juice
5 tbsp olive oil
1 garlic clove, chopped
3 tbsp white wine vinegar
4 tomatoes, cut into fourths
1 small onion, sliced
1 large carrot, grated
9 oz/250 g goat cheese, diced
salt and pepper
1. Bring a large pan of lightly salted water to a boil over medium heat. Add the pasta and cook until done. Drain the pasta thoroughly and refresh in cold water, then drain again and set aside to cool.
2. Put the radicchio and Webbs lettuce into a large bowl and mix together well. Top with the cooled pasta, chopped walnuts, pears and arugula.
3. Mix the lemon juice, oil, garlic, and vinegar together in a measuring cup. Pour the mixture over the salad and toss to coat the salad leaves.
4. Add the tomato fourths, onion slices, grated carrot, and diced goat cheese and toss together until well mixed. Let the salad chill in the refrigerator for about 1 hour before serving.
