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Winter salad

Jill Dupleix
Jill Dupleix

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Winter salad
Winter saladSupplied

The colder months are a great time for salads with character and substance. Try teaming red radicchio and witlof with crisp pears and creamy blue cheese in a mustard-flavoured dressing.

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Ingredients

  • 2 red radicchio

  • 1 witlof

  • 150g baby green beans

  • 2 pears, unpeeled

  • 100g creamy blue cheese

  • 50g walnut halves, toasted

  • For the dressing

  • 2 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • Sea salt and black pepper

Method

  1. Separate the radicchio and witlof leaves, wash well and tear the larger leaves into bite-sized pieces. Top but don't tail the beans and cook in simmering salted water for 3-4 minutes until tender. Drain and refresh in cold water.

    In a large bowl, whisk the olive oil, vinegar, mustard, sea salt and pepper together. Quarter the pears lengthwise, core and coat in the dressing. Add the radicchio, witlof and green beans, toss lightly and arrange on dinner plates. Tuck in pinches of blue cheese and scatter walnuts over salad.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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