Serves: 4
INGREDIENTS
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
Dressing
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
METHOD
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.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!