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
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 6 people

Featured in

Jun 2011

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Focaccia col formaggio

recipes

English spinach with cumin seeds

Hasselback potatoes

recipes

conversion tool