Escarole, pear and roquefort salad
A favourite of mine from my Kensington Place days. I have seen many variations over the past 30 years, but this is the original version. If no escarole is available, endives make a good substitute. Other blue cheeses lack the ripping acidity that makes this such a hit.
Ingredients
Ingredients
Method
Step 1
Split the escarole in half, down through the root, and split in half again. Cut away the root and stalk and then separate all the leaves. Wash in a large bowl of very cold water and then spin-dry before filling a large salad bowl.
Step 2
Roll the pears in the lemon juice. Halve them
Step 3
and scoop out the cores with a teaspoon. Then slice them not too thinly and return them to the lemon juice. Spread them out over the salad. Cut the Roquefort as best you can and then distribute the pieces in turn.
Step 4
Sprinkle ½tsp sea salt, ½tsp coarsely milled black pepper and the vinegar into the salad, and then add the olive oil. With a sharp knife, cut down into the salad and turn the leaves in the process. Keep going until thoroughly mixed. Taste the leaves – they may need more seasoning, or a bit more oil for lubrication.
