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Pear, chicory and walnut salad
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By Simon Rogan
A light, delicate salad that helps balance out the ragout. The sweet pear works particularly well with the bitterness of the chicory and walnuts.
Serves: 4 - 6
2 chicory bulbs
2 tbsp cold pressed rapeseed oil
1 lemon, juice
2 williams pears, peeled, cored and sliced
1 Cut off the bases of the chicory bulbs and separate them into individual leaves. In a bowl, dress with the oil and lemon juice. Add the pear slices and walnuts. Lightly toss together, season and serve.
Typical values per serving:
Per serving (4)
This recipe was first published in February 2021.