Tossed Salad with Pears and Blue Cheese

Tossed Salad with Pears and Blue Cheese


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The sweet taste of pears is complemented by the sharp, rich taste of blue cheese. Choose a variety of blue cheese that crumbles easily, such as Roquefort or Stilton.

Lynn Lewis

Serves: 6 

  • 2 pears, halved, cored and thinly sliced
  • 3/4 cup buttermilk
  • 1 tablespoon white wine vinegar
  • salt and freshly ground black pepper
  • 2 tablespoons chives, cut into short pieces
  • 1 head butter lettuce
  • 1 head radicchio or other red lettuce
  • 2 cups watercress leaves
  • 1 small cucumber, thinly sliced
  • 2 tablespoons crumbled blue cheese

Preparation:20min  ›  Ready in:20min 

  1. In a small bowl, toss pears with 2 tablespoons of the buttermilk to prevent flesh browning. Whisk the remaining buttermilk, the vinegar and a pinch each of salt and pepper in another small bowl until combined. Add chives.
  2. Tear or chop leaves of both lettuces. Mix with watercress and cucumber. Arrange on serving plates and top with blue cheese and sliced pears. Drizzle a little buttermilk dressing over the top, serving the remainder separately.

cook's tip

Mesclun, also called salad mix, is a mixture of young salad leaves. The petals of edible flowers such as nasturtiums are sometimes included. Mesclun is sold loose or in packets from greengrocers and supermarkets. It's an easy, quick option when making a salad.

health guide

The darker the greens, the more nutritious the salad. Watercress and rocket, for instance, contain more beta carotene and vitamin C than the pale leaves of iceberg and butterhead lettuces.

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