This refreshing salad is a perfect partnership of flavours with sweet and juicy pears and sharp and tangy blue cheese. Choose a red-skinned variety of pear such as Red Bartlett or Red Anjou and pick ones that are just ripe. You can use any variety of blue cheese – go for Stilton or gorgonzola if you like a really strong-flavoured cheese or for a milder taste pick a soft and creamy dolcelatte or cambazola (sometimes called blue Brie). Prepare the salad not more than a couple of hours before serving otherwise the pears and cabbage will lose their crispness.
Ingredients
- 2 large ripe pears, halved, cored and sliced
- 2tbsp lemon juice
- 150g red or white cabbage, trimmed and shredded
- 2 celery stalks, chopped, plus a handful of celery leaves
- Handful of flat leaf parsley leaves
- 75g mixed salad leaves
- 50g walnut halves
- 150g soft blue cheese
For the dressing:
- 2tbsp crème fraiche
- 4tbsp olive oil
- 1tbsp lemon juice
- Salt and freshly ground black pepper
WEIGHT CONVERTER
Method
- Sprinkle the pear slices with the lemon juice and toss in a large salad bowl with the cabbage, celery, celery leaves, parsley and salad leaves. Scatter over the walnuts and crumble over the blue cheese.
- To make the dressing place the crème fraiche, oil and lemon juice in a bowl and whisk together thoroughly until combined. Season to taste with salt and freshly ground black pepper. Pour over the salad and serve immediately.
Top Tip for making Pear salad with celery, blue cheese and walnuts
Instead of walnuts you could use toasted whole hazelnuts or sprinkle the salad with toasted sunflower seeds.
-
Warm chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published