Published: October 26, 2018
In the latest of our exclusive series, the Sydney turned New York cook shares a zesty Asian-inspired summer salad
It wasn’t long ago when I would have balked at the idea of any fruit other than tomatoes in my salad. Honestly, fruity salads were not really my thing – too juicy, too sweet, and not in a good way.
In recent years, however, I have worked towards overcoming this prejudice – the salad that changed me was pan-fried pear and lentils with blue cheese and crispy sage. I loved the sweetness of the pears alongside the earthy lentils, enlivened with an earnest hit of salty cheese.
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