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Wednesday, January 8, 2014

Pear salad with walnuts and gorgonzola (American)

The combination between pears and gorgonzola is a classic not only in salads, but also in other savory dishes - from little starters to pies and so on. You would be right if you called it a classic. This salad can be eaten by itself as a main course, accompanied only by a crusty piece of bread, or as a side to a heartier main - like roast turkey, for example, to stick to the American cuisine.
Anyway you plan to have it, you should try the combination at least once to see what it's about. Enjoy :)
Recipe source: here.

Last year: Kedgeree (Anglo-Indian or Scottish).
Two years ago: Tapenade (olive paste) bread rolls.
Three years ago: Tabbouleh (Lebanese and generally Middle Eastern bulgur wheat salad) (vegan) and Simple wellness salad with endives, feta, clementines and pumpkin seeds.

Ingredients (serves 2):
  • 1 head of Romaine lettuce
  • 1 pear
  • 50 g gorgonzola cheese
  • 50 g walnuts, lightly chopped
  • 2-3 tablespoons dried cranberries or raisins
  • juice from half a lemon
  • 1 tablespoon rice vinegar
  • 3-4 tablespoons extra virgin olive oil
  • salt and freshly ground pepper to taste

Chop the lettuce and put it in the salad bowl. Core the pear and cut it into fine strips. Add them to the salad leaves:

Cut the gorgonzola into cubes. Add the cheese cubes, the chopped walnuts and the cranberries to the salad.

Mix the remaining ingredients into a well-shaken vinaigrette. Pour it over the salad and mix everything together well. It's done, dig in! :)

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