THE classic witlof, pear, roquefort and hazelnut salad is one of more than 365 recipes in Australian Gourmet Traveller’s Fast Food book.
It can also be served as a cheese course.
Instead of incorporating the roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes.
It serves four as an entrée.
Ingredients
2 William or corella pears
Juice of half a lemon
1 clove of garlic, halved
60ml (1/4 cup) hazelnut oil
2 tbsp olive oil
Pinch of sea salt
2 tbsp white wine vinegar
2 red witlof leaves, separated
½ cup (loosely packed) frisee (curly-type lettuce)
1 punnet (trimmed) mache lettuce
300gm Roquefort, crumbled
50gm hazelnuts, roasted, peeled and coarsely chopped.
Method
•Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
•Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined.
•Add pears, whitlof, frisee, mache, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.
Win a copy of
Australian Gourmet Traveller
THE Mail and Australian Gourmet Traveller are offering three lucky Home and Garden readers a chance to win a copy of the Fast Food recipe book.
To be in the draw just send an envelope with your name, address and phone number to Mail Gourmet Traveller Giveaway, PO Box 470, Healesville, 3777.
Entries close on Tuesday 25 September.
