- Dish type
This salad has the perfect combination of textures and flavours. Romaine lettuce is tossed with chopped chicory, pears, toasted walnuts, Gorgonzola and a cranberry vinaigrette.
64 people made this
- 125ml cider vinegar
- 4 tablespoons cranberries
- 4 tablespoons olive oil
- 2 teaspoons caster sugar
- 1/8 teaspoon sea salt
- 1 pinch freshly ground black pepper
- 2 heads romaine lettuce, rinsed, dried and torn into bite-size pieces
- 2 medium heads chicory, washed, dried and chopped
- 2 pears
- 55g toasted walnuts, chopped
- 85g Gorgonzola cheese, crumbled
MethodPrep:20min ›Cook:5min ›Ready in:25min
- In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in liquidiser and mix until smooth. Refrigerate until chilled.
- Core and julienne one pear, core and dice the other.
- In a large bowl, combine the romaine lettuce, chicory, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
- Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Reviews & ratingsAverage global rating:(69)
Reviews in English (55)
This was a great holiday salad. However, I took the suggestion from other reviews and modified the recipe somewhat. I decreased the vinegar to 2 Tbsp and increased the sugar to 2 Tbsp. I used bagged mixed baby green and spinach and radicchio. Also my local market didn't have gongorzola cheese so I used feta. I tossed some dressing on greens then arranged on plate. I sprinkled nuts, cheese, and fanned pear slices on top. Finally I drizzled additional dressing on top. It got rave reviews from my luncheon guests!-24 Dec 2002
I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforementioned vinegar) was far superior.-09 Nov 2005
This recipe is a good starting point.The cider vinegar is too strong so I switched and put rice vinegar in place of cider vinegar and then added 2 tablespoons of cider vinegar.I increased the sugar to 2 tablespoons and added 1 teaspoon of fresh lemon juice for zip.I increased the pears so each person got one half a pear.Asian pears also work if you can't find red anjou pears.I added red food coloring for a deeper color red salad dressing.For garnish I used halved cranberries and golden raisins.-13 Nov 2002