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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.