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  • 1 tablespoon olive oil
  • 200 g (7 oz) ciabatta, torn into bite-sized pieces
  • 1 cos lettuce, torn into bite-sized pieces
  • 1 large, ripe pear, cored and finely sliced
  • 25 g (1 oz) toasted walnuts, roughly chopped
  • 3 tablespoons crème fraîche
  • 50 g (2 oz) Stilton cheese, crumbled
  • 1 anchovy, drained and chopped
  • 2 tablespoons water
  • black pepper

Drizzle the oil over the ciabatta pieces, then toast the bread under a preheated hot grill until golden all over. Toss the croutons together with the lettuce, pear and walnuts.

Make the dressing. Mix together the crème fraîche, Stilton, anchovy and water in a small bowl and season with plenty of pepper.

Spoon the dressing over the salad and serve.

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