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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.