Serves: 4
INGREDIENTS
2-3 heads of witlof, leaves separated
2 tender stalks of celery, thinly sliced
1 firm but ripe pear, thinly sliced
1 x 400 gram tin cooked chickpeas, drained and rinsed
Dressing
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, crushed
1-2 tablespoons good white wine vinegar
1 tablespoon finely chopped chives
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together and season.
Place the witlof, celery, sliced pear and the chickpeas in a bowl. Toss with the dressing and transfer to a serving bowl.
French Menu: Serve with the Potato, Leek and Walnut Soup and the Baked whole Camembert with Bayonne Ham and Cornichons.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chargrilled Witlof with Tangelo and Toasted Capers]()
RecipeChargrilled Witlof with Tangelo and Toasted Capers
Article by Laura Faire![Sauted Pears, Prosciutto and Blue Cheese Salad]()
RecipeSauted Pears, Prosciutto and Blue Cheese Salad
Article by Claire Aldous![Watercress and Witlof Salad with Fresh Pear and Honeyed Walnuts]()
RecipeWatercress and Witlof Salad with Fresh Pear and Honeyed Walnuts
Article by Claire Aldous![Roasted Pear, Blue Cheese and Bresaola Salad]()
RecipeRoasted Pear, Blue Cheese and Bresaola Salad
Article by Claire Aldous
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.