This is a simple but very effective little salad – my favourite kind of salad – that really lets the great-quality ingredients shine through. Its main player is the artisan small-batch cheese, Cashel Blue, made in Tipperary, which is tangy and creamy, and rather unique. It dances along with a really full and earthy sourdough rye bread made into croutons, soft, juicy pears and crisp chicory leaves. This is all pulled together by a sweet dressing, making the most of the fruit we preserve from earlier months in the year (or possibly just buy from Waitrose). This salad was the second course in my October autumnal six-course tasting menu at Stanley Arts Supper Club, South Norwood, and includes nasturtium flowers and leaves because, even into November, they are still going strong in my South East London garden. If you are not an avid nasturtium grower (give it a go; it’s so easy), then some rocket in its place will do nicely.
Serves 6
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5 tbsp extra virgin olive oil
6 slices of sourdough rye bread, chopped
2 red pears, cored and sliced lengthways
100g nasturtium flowers and leaves (optional)
3 red chicory heads, trimmed and leaves separated
20g Cashel blue cheese, chopped
1 tbsp blueberry jam (I really like Bonne Maman’s)
1.5 tbsp white wine vinegar
1 tbsp chopped flat leaf parsley
1 tbsp small mint leaves
pink peppercorns and black pepper
To make the croutons, heat 2 tbsp of the olive oil in a large frying pan and add the chopped rye bread and season with black pepper, pink peppercorns and add the parsley. Fry, turning regularly, for 5-10 mins, until the bread cubes are golden. Set aside.
Arrange the pears, nasturtium flowers and leaves (if using), chicory leaves and Cashel blue across six plates, then top with the croutons. In a small small, whisk together the blueberry jam, vinegar and remaining 4 tbsp olive oil. Dress the salad with the dressing and sprinkle with the mint leaves.
