RARE BEEF SALAD WITH WATERCRESS, PEAR AND PARMIGIANO REGGIANO

PUBLISHED: 10:23 06 July 2016 | UPDATED: 12:37 30 August 2017

cheese salad

cheese salad

Just the salad for your summer lunches!

  1. Start by poaching the pears in wine and sugar, leaving them to cool once tender.
  2. Then share the watercress, spinach and chicory equally between 4 plates.
  3. Next, char-grill the rump steak for a couple of minutes on each side and leave to rest for 5 minutes.
  4. Cut the pears into quarters, removing the core and then place one pear on each plate with the sliced beef.
  5. To finish, add Parmigiano Reggiano shavings, drizzle some olive oil and a few drops of balsamic vinegar. Enjoy!


Parmigiano Reggiano in Numbers

12 months is the minimum ageing process

14 litres of milk makes 1 kg of cheese

20-24 months is the average ageing of the wheels

39 kg is the average weight of a wheel

600 litres of milk to make one wheel


CREDIT:

  • The Consorzio del Formaggio Parmigiano Reggiano
  • Photography: Steve Lee
  • Recipe Editing and Food Styling: Jocelyn Barker

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