The Kitchen Garden Project
Ingredients
150g watercress
2 heads of chicory, different colours if possible
1 lemon
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
1 firm pear
40g blue cheese, such as Stilton or Cashel Blue
Method
This pear crunch salad is a cute and fun way to get kids eating the good stuff – let them shake up and pour over the dressing.
- Chicory (also know as endive) has quite a bitter taste, which contrasts perfectly with the sweetness of the pear and the creaminess of the cheese. It’s delicious with walnuts crumbled over the top too, if you like.
- Pick out and discard any tatty watercress leaves, then place into a serving bowl.
- Trim the bases of the chicory, then finely slice them and add to the bowl.
- Cut the lemon in half.
- Squeeze most of the juice into the jar, using your fingers to catch any pips.
- Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
- Put the lid securely on the jar and shake well.
- Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad.
- Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.
- Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.
- Crumble over the blue cheese.
- Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.
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