Tossed salad with pears & blue cheese

Tossed salad with pears & blue cheese

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About this recipe: 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.

Janet Mitchell

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.

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Reviews (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

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