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.
