Pear and sherry salad

Heston Blumenthal At Home, p. 127

Ingredients

  • 150g oloroso sherry
  • 20g unrefined caster sugar
  • 10g powdered gelatine
  • 50g sherry vinegar
  • 20g dijon mustard
  • 40g sherry vinegar
  • 120g groundnut or grapeseed oil
  • 20g ground hazelnuts
  • Salt and black pepper
  • To finish and serve
  • 2 pears, peeled, halved, cored and sliced
  • 30g oloroso sherry
  • 1 head of chicory (endive), trimmed and separated into leaves
  • 1 head of red chicory (endive), trimmed and separated into leaves
  • 100g bag mixed lettuce leaves
  • 120g stilton cheese, cut into thin slices
  • 60g cold tap water

Capture the full recipe from the book

Open Heston Blumenthal At Home at page 127 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

Download on the App Store