Stage 20, Grenoble – Grenoble: Gabriel seeks out the specialities of this large Alpine town and visits a walnut grower and discovers why the walnuts of Grenoble are the most sought after in France. In the kitchen, Gabriel makes a gourmet salad of yabbies, walnuts and pears.
about 28 cooked yabbies
½ tbsp red wine vinegar
juice of ½ lemon
a little salt and freshly ground black pepper
3 tbsp walnut oil
1 shallot, finely chopped
100 g cooked baby green beans
1 cup of delicate mixed green leaves
80 g walnut halves
1 pear, just ripe
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Shell, devein and clean the yabbies.
In a bowl, mix together the red wine vinegar, lemon juice, a little salt and pepper, walnut oil and shallot.
Add the green beans, mixed green leaves, walnut halves and yabbies. Gently mix together.
Halve and core the pear and slice thinly.
Place slices of pear, forming a circle, in the centre of four medium plates. Gently spoon the salad in the centre and serve.