Alex's Gordon Ramsey’s pear, stilton and fennel salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 150g stilton
1 large fennel bulb
1 large ripe pear (such as Comice or Williams)
150g watercress, washed and picked
Freshly cracked black pepper, to sprinkle
For the dressing
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 tbsp runny honey
1 tbsp lemon juice (or cider vinegar)
4 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
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Directions: |
Directions:1 Roll out the stilton between 2 large sheets of clingfilm. Place on a flat tray and freeze for about 15-20 minutes until firm.
2 Meanwhile, trim the base of the fennel and slice very thinly, preferably using a mandolin. Plunge into a bowl of iced water and leave to soak for 15 minutes. This will make the fennel shavings firm and crisp.
3 Whisk together all the ingredients for the vinaigrette and season well to taste.
4 When ready to serve, drain the fennel and pat dry with a clean tea towel (or run them through a salad spinner). Place into a large bowl. Core and thinly slice the pear. Add to the fennel along with the watercress leaves. Toss everything together with the vinaigrette, then divide among four serving plates.
5 Remove the clingfilm from the hardened stilton and flake into large pieces over each plate. Sprinkle with a little freshly cracked black pepper and serve at once. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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