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Castelfranco Salad with Pears and Blue Cheese

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Preparation info
  • Serves

    four to six

    • Difficulty

      Easy

Appears in

By Rowley Leigh

Published 2018

  • About

It is hardly correct to pair a Venetian salad with a French cheese, but no blue cheese tastes quite like Roquefort in a salad. If using a richer and creamier blue cheese it may be necessary to up both the salt and the vinegar in the dressing. Apples will serve in place of pears.

Ingredients

  • 1 large head of Castelfranco radicchio
  • 3 large ripe pears
  • juice of 1

Method

Cut the Castelfranco in half down through the root and cut in half again. Cut away the root and stalk holding the leaves together, then cut each segment in half again to produce lots of bite-sized pieces. Wash in a large bowl of very cold water, then spin-dry before tipping into a large salad bowl.

Peel the pears and roll them in the lemon juice. Halve the pears and scoop out the cores

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