“This pear crunch salad is a cute and fun way to get kids eating the good stuff – let them shake up and pour over the dressing. ”
- 150 g watercress
- 2 heads of chicory , different colours if possible
- 1 lemon
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 firm pear
- 40 g blue cheese, such as Stilton or Cashel Blue
- Chicory (also know as endive) has quite a bitter taste, which contrasts perfectly with the sweetness of the pear and the creaminess of the cheese. It’s delicious with walnuts crumbled over the top too, if you like.
- Pick out and discard any tatty watercress leaves, then place into a serving bowl.
- Trim the bases of the chicory, then finely slice them and add to the bowl.
- Cut the lemon in half.
- Squeeze most of the juice into the jar, using your fingers to catch any pips.
- Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
- Put the lid securely on the jar and shake well.
- Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad.
- Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.
- Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.
- Crumble over the blue cheese.
- Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.
Source: Jamie Oliver