23 Oct 2017

Thomasina Miers’ recipe for pear, chicory and bacon salad with allioli dressing

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A fruity twist on a classic Catalan sauce makes this autumn salad sing

 

Many years ago, I was introduced to what is still one of my favourite cookbooks, Catalan Cooking, by Colman Andrews (£14.99, Grub Street). Catalan food is similar to Spanish, but takes glorious twists and turns – you could even say it’s a bit surreal, like the paintings of Dalí, himself a Catalan. The unusual dressing in today’s recipe, for example, is the star of the show. In traditional Catalan allioli, you use no binder other than garlic, but it’s famously difficult to make. The addition of pear solves this problem, while adding a wonderful, sweet, almost exotic taste. The fruit is poached until just tender, then pureed to bind the mayo, instead of the usual egg. It’s spectacularly garlicky, too, so make sure to eat it with close friends and have no important meetings coming up. To keep reading follow this link.