Tossed salad with pears & blue cheese

    20 mins

    Since we eat most salad leaves fresh and raw, they're a reliable source of vitamin C. Leafy greens also supply beta-carotene, folate and some minerals. If you can't find buttermilk, add 1 tablespoon of white vinegar or lemon juice to 240ml of milk.

    1 person made this

    Serves: 6 

    • 2 pears, halved, cored and sliced lengthways
    • 3/4 cup buttermilk
    • 3 teaspoons white wine vinegar
    • Salt
    • Freshly ground pepper
    • 2 tablespoons fresh chives, cut into 3cm pieces
    • 4 cups torn butter lettuce
    • 4 cups torn radicchio or other red lettuce
    • 2 cups watercress leaves
    • 1 1/2 cups thinly sliced cucumber, halved
    • 2 tablespoons blue cheese, crumbled

    Prep:20min  ›  Ready in:20min 

    1. Toss the pears with 2 tablespoons of the buttermilk in a small bowl to prevent browning. Whisk together the remaining buttermilk, the vinegar, and a pinch each of salt and pepper in another small bowl. Stir in the chives.
    2. Toss together the lettuces, watercress and cucumber in a large bowl. Arrange the greens on plates and top with the blue cheese and the sliced pears. Drizzle the salad with a little of the buttermilk dressing, if you like, and serve the remainder separately.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (1)


    This looks delicious. I have recently started adding some easy flavor to a salad by including chunks of shingo pears from Trader Joe's. High recommend it!  -  12 Dec 2012