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  • The Australian Women’s Weekly Food

    NEW GRILLS

    Nov 10, 2019 6 minutes

    PEAR & WALNUT SALAD WITH TARRAGON PESTO

    PREP + COOK TIME 30 MINUTES SERVES 4

    4 small corella pears (400g), sliced thickly crossways
    2 stalks celery (300g), trimmed, sliced diagonally
    1 cup firmly packed fresh celery leaves (see notes)
    1 baby fennel (130g), sliced very thinly
    ½ cup (50g) walnuts, roasted, chopped coarsely
    100g blue cheese, crumbled coarsely

    TARRAGON PESTO

    1 cup firmly packed fresh tarragon leaves
    2 slices white bread (90g), crusts removed
    ¼ cup (60ml) milk
    ¼ cup (60ml) water
    2 tablespoons extra virgin olive oil
    1 teaspoon sea salt

    1 Make tarragon pesto.

    2 Cook on a heated oiled pear barbecue (or grill or char-grill pan) until browned lightly on both sides.

    3 Place pear in a large bowl with celery and celery leaves, fennel and walnuts; toss gently to combine. Season to taste.

    4 Serve salad topped with the tarragon pesto and blue cheese.

    TARRAGON PESTO

    Blend or process ingredients until well combined; season to taste.

    Test Kitchen Notes

    Use the yellow and lighter green leaves from the heart of the celery.

    Use a

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