4 firm Conference pears (firm Bartlett, d'Anjou or Bosc pears)
8 anchovy fillets
2/3 cup (150 ml) 1/4 pt natural yogurt (plain yogurt)
2 tbsp (30 ml) cider vinegar
2 boxes salad cress or 1/2 x 1 lb (450 g) jar sprouted alfalfa
8 anchovy fillets
2/3 cup (150 ml) 1/4 pt natural yogurt (plain yogurt)
2 tbsp (30 ml) cider vinegar
2 boxes salad cress or 1/2 x 1 lb (450 g) jar sprouted alfalfa
method
1. Peel, quarter, core and chop the pears.
2. Pound 4 of the anchovy fillets to a paste with a pestle and mortar and mix them with the yogurt and vinegar.
3. Mix in the pears and the cress or sprouted alfalfa.
4. Divide the salad between 4 small dishes.
5. Cut the remaining anchovy fillets in half lengthwise and arrange them in crosses on the tops of the salads.
2. Pound 4 of the anchovy fillets to a paste with a pestle and mortar and mix them with the yogurt and vinegar.
3. Mix in the pears and the cress or sprouted alfalfa.
4. Divide the salad between 4 small dishes.
5. Cut the remaining anchovy fillets in half lengthwise and arrange them in crosses on the tops of the salads.
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