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Nashi Pear Salad with Fig and Prosciutto
Combining sweet figs, crispy, delicate nashi, peppery rocket and salty prosciutto is undeniably mouth watering. Easy, no-cook Asian pear salad with delicious, sophisticated flavours.
Course
Salad
Cuisine
International
Diet
Gluten Free
Dietary
Egg Free, Gluten Free, Low Carb, Nut Free
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
217
kcal
Author
Sammy Eng
Ingredients
Salad
6
figs
1
pear
`nashi, large
80
g
arugula
rocket leaves
8
slices
prosciutto
50
g
parmesan
shaved
2
tbsp
pomegranate molasses
2
tbsp
olive oil
extra virgin
salt
to taste
pepper
to taste
Metric
-
US Customary
Instructions
Salad
Give figs a gentle wash and wipe dry with a paper towel.
Using a sharp knife, cut the figs into quarters. Set aside for assembly.
Cut nashi pear in half and remove the core. Slice nashi pear in thin slices. Set aside for assembly.
Assembly
Layer with arugula (rocket leaves) on a salad platter
Then take 4 slices of prosciutto and scatter across the platter in various spots.
Scatter half of nashi pear slices and cut figs in between the prosciutto.
Using a peeler, shave parmesan across the platter.
Repeat the process with prosciutto, nashi pear and figs. Then finish with more shaved parmesan.
Drizzle pomegranate molasses, extra virgin olive oil and season with salt and pepper to taste.
Video
Notes
You can substitute nashi pear with
William Bartlett pear
s. Choose crisp and firm pears.
For a
vegetarian version
, omit prosciutto. Parmesan cheese would act as the salty component.
Can
prepare ahead of time
and transport on platter.
Nutrition
Calories:
217
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
113
mg
|
Potassium:
324
mg
|
Fiber:
4
g
|
Sugar:
17
g
|
Vitamin A:
599
IU
|
Vitamin C:
6
mg
|
Calcium:
63
mg
|
Iron:
1
mg