World Cuisine

Pear, Chicory and Rose Petal Salad

cook 20 mins
  • 2 ripe but firm pears, peeled, cored and thinly sliced
  • juice of 1/2 lemon
  • 1–2 tablespoons rosewater
  • 2 heads of white or red chicory, leaves separated and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon runny honey
  • small handful of fresh, scented rose petals
  • salt
  • Place the pears in a bowl and lightly toss with the lemon juice and rosewater. Leave to stand for 5 minutes.
  • Arrange the chicory leaves in a shallow salad bowl. Remove the pear from the rosewater and lemon juice with a slotted spoon and scatter it over and around the chicory leaves.
  • Mix the oil with any rosewater and lemon juice left in the bowl and pour over the salad. Drizzle over the honey and sprinkle with salt. Scatter over the rose petals and toss just before serving.
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