Witlof, Celery and Pear Salad

, from Issue #19. September, 2015
Photography by Aaron McLean.
Witlof, Celery and Pear Salad

Serves: 4


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

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


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.