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A Salad Rica ...

Today I propose a salad for every taste, rich and very fresh .
In the restaurant you know that our proposed menu begins with individual 3tapas to start lunch. And the format of our salad is a bit special. I suggest one of the salads we've been doing in this first year Fennel menu.

Pear and Parmesan Salad.
salad is a very rich and very simple cool and say that is a salad of equipment. The pear with Parmesan hand are very good. Normally in the history of cooking is known salads in particular some fruit. As Warldorf originally had only mayonnaise, celery and apple.
In our pear and parmesan salad, bring the freshness of chilled pear and a selection of Lettuce leaves and season. I recommend you visit your nearest supermarket or market and choose the most like home. At the end of the day you're going to eat you and it is essential that seem attractive to you the green part of our salad. Today there are multiple fifth-products of high quality range. (Bags of salad ready to eat.) So pick your favorite Lettuce, you can also include parsley, chives or even mint to your mix of greens.
La Pera. Better than your usual fruit basket is no one to let you know that pears available. I am rooting for a pear smooth, hard and tasty. Now start arriving in June to visit our pear fruit shops in San Juan. Tiny, tasty and hose connections. The hardness is not going to be a problem when eating. The finely chopped. And our third base ingredient of good parmesan cheese. Today for everyone. Here we go.

• Mixing Lettuce, pear and parmesan as base of the salad.
• seasoning. I bet a base dressing with balsamic vinegar. Therefore we will use a virgin olive oil and balsamic vinegar in proportion 3-2. That is three parts oil by two of vinegar. Do not add salt to the dressing.
• In a bowl mix our Lettuce, alignments and put a pinch of salt. I recommend using salt flake salt or otherwise fine, without abusing it as the parmesan will put a pinch of salt in the salad.
• The pear is important to be very cold. In nevera.La cut into thin slices. Leaving as we cut, the center of the bulb clean. And add the layers of pear to Lettuce .
• Parmesan. We will give "shape" with the help of a peeler. Getting out thin shavings of Parmesan, and add to salad.
• Finally mix everything and re-align our salad with our vinaigrette well beaten, so that the vinegar and oil liguen well. I recommend eating this salad at once, to avoid including the oxidation of the pear.

Bon Appetit!