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.
2 pears, halved, cored and sliced lengthways
3/4 cup buttermilk
3 teaspoons white wine vinegar
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
Directions Prep:20min › Ready in:20min
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.
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.