Asparagus, Camembert, Artichoke, Pear Salad Recipe

Asparagus, Camembert, Artichoke, Caramelised Pear Salad
with Candied Almonds and Caesar Dressing

Recipe by Jackie Cameron

Yields: 4 portions

Ingredients :

SALAD

*Asparagus
16 Asparagus Spears
15 ml Butter
5 ml Lemon Juice
Salt and Pepper
*Pears
50 ml Butter
30 ml Brown Sugar
2 Pears
*2 Artichoke hearts bottled in brine (Supplier: Woolworths Midlands Mall)
*120 g Rocket
5 ml Truffle Oil (Supplier: Parklane SuperSpar in Commercial Road - Black Truffle Extra Virgin Olive Oil)
*1 round "la Petite France" Camembert (Supplier: Parklane Superspar in Commercial Road)

CANDIED ALMONDS

*50 g Sugar
30 g Flaked Almonds

CAESAR DRESSING

*30ml Cream
80 ml Mayonnaise
25 ml Capers
4 slices of cooked Bacon
5 ml Lemon Juice
1 small clove of Garlic

Method :

SALAD

Asparagus

1) Heat a saucepan and add water to this with a teaspoon of salt. Bring to the boil. Once boiling add asparagus and cook until al dente (chef’s note: firm to the bite). Take the asparagus out of the boiling water and place into an ice water bath and refresh the asparagus (chef’s note: to prevent further cooking and maintain the bright green colour of the asparagus)

2) Heat up a pan. Melt butter until the beurre noisette stage (chef's note: when the butter is golden in colour and releasing a nutty aroma.)

3) Place blanched and refreshed asparagus into the above pan and sauté for about 1 minute. Add lemon juice, salt and pepper and set aside

Pears

1) Peel, decore and cut pears into eighths

2) Melt the butter and add pears. Cook until slightly translucent

3) Add the brown sugar and cook for a further few minutes until golden in colour and set aside

Artichokes

1) Slice the artichokes into long thin pieces and set aside

Rocket

1) Dress the rocket leaves with 2ml truffle oil and set aside

Camembert

1) Slice Camembert lengthways getting 12 slices from one Camembert round

CANDIED ALMONDS

1) Roast almonds lightly in an oven on a tray

2) Melt sugar in a pan and add warm flaked almonds

3) Turn mixture out onto a greaseproof paper trying to separate the nuts from each other

3) Brake this mixture when cooled into bite size pieces

CAESAR DRESSING

1) Blend in a liquidiser the cream, mayonnaise, capers, bacon, lemon juice and garlic clove. Season accordingly and set aside

Plating

1) Place 3 slices of camembert flat on the centre base of the plate

2) Layer up with 4 asparagus spears, then artichoke heart pieces, caramelised pears and top with leaves

3) Around the plate place caesar dressing and candied almonds

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713