Name: Need a quick dinner? This pear and leaf salad with creamy blue cheese dressing will not disappoint
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Corella pears, quartered, cored and thinly sliced on a mandolin; Juice of 1/2 lemon; 120g mixed gourmet lettuce leaves; 3 celery sticks, preferably younger and thinner, thinly sliced, plus leaves; 1/2 cup flat-leaf parsley leaves; 10g packet chives, cut into 3cm lengths; 3/4 cup pecan nuts, toasted and roughly chopped; Freshly ground black pepper, to season; Blue cheese dressing; 50g Danish blue cheese, crumbled; 1/4 cup sour cream; 1/4 cup buttermilk; 1 teaspoon lemon juice; 1 teaspoon dijon mustard

Need a quick dinner? This pear and leaf salad with creamy blue cheese dressing will not disappoint

A salad you'll want on rotation.

Now this is a pairing that feels both elegant and effortless. Add pear, crisp greens, crunchy nuts, and a simple blue cheese dressing for the ultimate balance of sweet and savoury. It’s the kind of dish that works for dinner, lunch or a refined starter for a gathering – fresh, flavourful, and just a little bit indulgent.

Ingredients

2 Corella pears, quartered, cored and thinly sliced on a mandolin

Juice of 1/2 lemon

120g mixed gourmet lettuce leaves

3 celery sticks, preferably younger and thinner, thinly sliced, plus leaves

1/2 cup flat-leaf parsley leaves

10g packet chives, cut into 3cm lengths

3/4 cup pecan nuts, toasted and roughly chopped

Freshly ground black pepper, to season

Blue cheese dressing

50g Danish blue cheese, crumbled

1/4 cup sour cream

1/4 cup buttermilk

1 teaspoon lemon juice

1 teaspoon dijon mustard

Method

Step 1

For the blue cheese dressing, place cheese, sour cream, buttermilk, lemon juice and mustard in a blender. Season with pepper. Process until smooth. Place in a bowl, cover and chill.

Step 2

Toss pears in lemon juice. Put lettuce and celery in a bowl of chilled water for 5 minutes to crisp. Drain.

Step 3

Place lettuce, celery, pears, parsley, chives and pecans in a bowl and toss. Season with pepper. Drizzle with one-quarter of dressing. Serve immediately with remaining dressing on the side.

*(Photography: Tim Roberts | Styling: Michele Cranston | Recipes: Lucy Busuttil)*

Lucy Busuttil Recipe developer and food stylist

Lucy Busuttil has more than 15 years of experience spanning Michelin-starred kitchens, food styling and editing. Mentoring a contestant on a celebrity cooking show led to a cookbook collaboration. Now a freelance food stylist and recipe writer, Lucy combines her culinary expertise with an eye for beauty, on full display in this issue’s cover.