Bitter leaves need a dressing with a spine. Witlof and radicchio, pear for sweetness, walnuts toasted so they taste of something, and French Vinaigrette to hold the argument together. Fifteen minutes, one bowl, and it looks like you tried harder than you did.
15 mins. Serves 4.
Ingredients
- 3 heads Witlof, leaves separated
- Radicchio, torn, half a head
- 50ml Plateit French Vinaigrette
- 1 Firm pear, sliced thin
- 60g Walnuts
- 80g Blue cheese, crumbled
- Black pepper, to taste
Method
- Toast the walnuts in a dry pan 4 mins until they smell nutty. Tip out, cool, break with your hands.
- Witlof and radicchio into a wide bowl. Keep the leaves whole enough to pick up.
- Slice the pear last so it stays pale. Add to the leaves.
- Pour 50ml of Plateit French Vinaigrette down the side of the bowl and toss twice, lightly. Bitter leaves bruise.
- Walnuts and blue cheese over the top, plenty of pepper. Serve straight away.
Swap it: No blue cheese, use shaved parmesan. No pear, use apple cut thin as paper.
