Pear, Blue Cheese and Toasted Almond Winter Salad

Pear, Blue Cheese and Toasted Almond Winter Salad

For the salad:
2 bunches (or 1 salad bag) of fresh watercress
1 small handful of rocket
2 baby gem lettuces – quartered
1 avocado – quartered
1 ‘Conference’ pear – thinly sliced
50g roasted almonds – roughly chopped
75g Cote Hill blue cheese

For the basil yoghurt dressing:
2 tablespoons Greek Yoghurt
1 bunch of fresh basil leaves
1 small bunch fresh coriander
Approx 10 chive stalks – chopped
Juice of one blood orange (or a regular orange if you can’t find)
1 garlic clove
1 tablespoon olive oil


Words by:
Dominic Franks
Featured in:
January 2025

Dominic Franks creates a deliciously healthy winter dish, a perfect accompaniment to grilled meats and fish.

After all the indulgences of the past few weeks I am craving something fresh and green – but I also don’t want to give up some luxuries.

This hearty salad, with its creamy blue cheese and toasted almonds, has a lovely richness but the basil yoghurt dressing, with the addition of blood orange juice, gives us the zingy freshness we desire.

Perfect served alongside some grilled salmon or pan-fried seabass.

METHOD

  • Build the salad in a large shallow bowl. Simply layer all the ingredients starting with the watercress and rocket, and then lay the wedges of gem lettuce on top, followed by the rest of the ingredients.
  • For the dressing, place all the ingredients into a food processor and whiz together until thick and gloriously green. Pour all over the salad and serve.


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