Ya li pear, pecorino and blonde leaf salad with Maury vinaigrette


You'll need

1 ya li pear, thinly sliced widthways 1 radicchio di Treviso, leaves separated 1 blanched curly endive, leaves separated (see note) 2 white witlof, leaves separated (see note) 50 gm aged pecorino, shaved   Maury vinaigrette 25 ml Vin de Maury vinegar (see note) 30 ml extra-virgin olive oil

Method

  • 01
  • For vinaigrette, whisk ingredients in a small bowl to combine. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine pear, radicchio, endive, witlof and pecorino in a bowl. Drizzle with dressing, toss to combine and serve immediately.
Note Blanched curly endive and white witlof are grown without sunlight to prevent leaves turning green. Available from Darling Mills Farm. Substitute with any bitter leaves. Maury vinegar is made in Maury in Roussillon, France and is available from GJ Foods. If unavailable, substitute with sherry vinegar.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Fruity pinot grigio.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool