The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pear and winter greens salad


You'll need

250 gm mixed red lettuce leaves, such as red cos, red velvet, red oak and radicchio 3 red sensation pears, cut into thin wedges 1 punnet baby purple cabbage cress, trimmed (see note) 1 punnet baby red sorrel, trimmed   Walnut and thyme dressing 2 tbsp extra-virgin olive oil 30 ml walnut white wine vinegar (see note) ½ garlic clove, crushed ½ tsp thyme Pinch sugar, or to taste

Method

  • 01
  • For dressing, whisk ingredients in a bowl to combine, season to taste.
  • 02
  • Combine lettuce, pear, cress and sorrel in a large bowl, drizzle with walnut and thyme dressing, toss lightly to combine, serve immediately.

Note Baby purple cabbage cress and baby red sorrel are available from select greengrocers. If unavailable, substitute other baby cress. Walnut white wine vinegar is available from select delicatessens. If unavailable, substitute a good quality white wine vinegar.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2011

You might also like...

Christmas vegetarian recipes

recipes

Spiced mango chutney

Crushed broad beans with garlic and lemon crostini

recipes

Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×