Looking for the ideal recipe to pair with your braai meat this summer? The Hussar Grill has just the thing. Forget a basic green salad, take things up a notch with this deliciously sweet and tangy Pear, Blue Cheese and Walnut Salad. This delightful salad will set a sophisticated tone at any braai and is even a great addition to your festive lunch table.
An upmarket twist on the summer salad, this more-ish dish can be enjoyed as a meal in its own right or as part of a tasty feast. The sweet caramelised pears in this salad complement red onions and tomatoes and off-set the distinctly piquant blue cheese. The walnuts and roasted seeds add a nutty, toasty flavour, while the cucumbers and lettuce add a crisp freshness to the dish. Find it on the menu at your nearest Hussar Grill before trying to recreate it at home.
Pear, Blue Cheese and Walnut Salad
Ingredients
Caramelised Pears
Make a batch (1kg) of caramelised pears and store them in the fridge in a large glass jar for another day’s meal as you won’t need the whole batch for one salad.
1kg Pears, cleaned and cores removed
400g Castor sugar
400ml Boiling water
1 sprig Rosemary
Salad
50g Mixed salad leaves
70g Caramelised pears
30g Walnuts
60g Tomatoes
50g Cucumbers
20g Red onions
40g Blue cheese
10g Roasted seeds
Salad dressing of your choice
Method
For the caramelised pears:
Place sugar in a big steel pan and heat up over medium heat until the sugar is dissolved and caramelised. Add boiling water and stir to make caramel syrup. Add pears and rosemary. Cook until soft and brown in colour. Cool slightly and add to the salad mix. Store the remaining pears in syrup in a large glass jar and refrigerate for next time.
For the salad:
Dress the leaves in salad dressing of your choice (we recommend a light vinaigrette). Build the salad by placing the ingredients randomly through the baby leaves, finishing with blue cheese, pears and walnuts on top.
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