Rocket, Pear & Pecorino Salad recipe

Serves 4
Preparation time 10 minutes
250 g (8 oz) rocket

2 pears
75 g (3 oz) pepper pecorino
cheese, cut into shavings

Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons olive oil
salt and pepper

Make the dressing by whisking the mustard, cider
vinegar and oil. Season to taste with salt and pepper.

Put the rocket in a large salad bowl. Finely slice the
pear and add it to the rocket. Add the dressing to the
salad and toss carefully to mix.

Layer most of the shavings of the pecorino through
the rocket and pear salad, garnish with the remaining
shavings and serve.

For rocket, apple & balsamic salad, combine 250 g
(8 oz) rocket, 1 finely sliced green apple and 75 g
(3 oz) shaved pecorino cheese in a large salad bowl.
Whisk together 2 tablespoons aged balsamic vinegar
and 3 tablespoons olive oil. Add the dressing to the
salad, toss carefully to mix and serve immediately.

Coleslaw

Serves 4
Preparation time 15 minutes,
plus standing

1/2 white cabbage
1/2 red cabbage
2 carrots
1 red onion
2 tablespoons roughly
chopped parsley

Dressing
300 ml (% pint) Mayonnaise
(see page 12)
1 tablespoon white wine
vinegar
teaspoon caster sugar
salt and pepper

Finely shred both cabbages and the carrots and finely
slice the onion. Mix the cabbages and carrots in a large
salad bowl with the onion and parsley.

Make the dressing by whisking the mayonnaise,
vinegar and sugar and season to taste with salt
and pepper. Toss the dressing through the cabbage
mixture, then leave to stand for at least 30 minutes
before serving.

For apple & radish slaw, add 1 finely sliced red
apple and 5 finely sliced radishes to the coleslaw
ingredients. Instead of the mayonnaise dressing, whisk
together 1 teaspoon Dijon mustard, 2 tablespoons
white wine vinegar and 3 tablespoons olive oil. Add
the dressing to the salad, cover and leave in the
refrigerator for at least 30 minutes before serving.

Chicory & baby cos salad recipe

Serves 4
Preparation time 10 minutes

2 chicory heads, white and red if possible, about 175 g (6 oz) in total
3 baby cos lettuce hearts
Dressing
50 g (2 oz) Gorgonzola cheese
1 tablespoon Worcestershire sauce
2 tablespoons Mayonnaise (see page 1 2)
2 tablespoons soured cream
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice salt and pepper

Slice the base of the chicory heads and the lettuces and carefully remove the individual leaves. Put the leaves in a large salad bowl.

Make the dressing by whisking together all the ingredients. Season to taste with salt and pepper.

Add the dressing to the lettuce and chicory leaves, toss briefly to mix and serve.

For Gorgonzola, pecan & pear salad, prepare the salad leaves in the same way as above. Add 50 g
(2 oz) toasted pecan nuts and 1 finely sliced pear to the chicory and lettuce leaves. Toss well. Whisk the dressing ingredients as above, toss through the salad and serve immediately.