Name: Witlof and nashi salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 lavash; 150 gram blue cheese; 1/2 cup (125ml) buttermilk; 2 tablespoon milk; 20 gram butter; 2 teaspoon brown sugar; 2 apples (300g), cored, cut into thick wedges; 500 gram witlof, leaves separated; 2 green oak-leaf lettuces, torn; 2 nashi (400g), cut into thin wedges; 1 cup (120g) roasted pecans

Ingredients

3 lavash

150 gram blue cheese

1/2 cup (125ml) buttermilk

2 tablespoon milk

20 gram butter

2 teaspoon brown sugar

2 apples (300g), cored, cut into thick wedges

500 gram witlof, leaves separated

2 green oak-leaf lettuces, torn

2 nashi (400g), cut into thin wedges

1 cup (120g) roasted pecans

Method

1.Preheat oven to moderate (180°C/160°C fan-forced)

2.Cut lavash into 3cm-wide strips. Place on oven tray; toast, uncovered, about 8 minutes or until crisp

3.Meanwhile, blend or process cheese, buttermilk and milk until smooth. Place buttermilk dressing in small bowl; cover surface with plastic wrap to prevent skin forming

4.Heat butter and sugar in medium frying pan; cook apple, turning occasionally, until coated all over with caramel mixture

5.Divide lavash among serving plates, top with witlof, lettuce, apple, nashi and nuts; drizzle with dressing

If you prefer, you could use other soft cheeses, such as cream cheese, ricotta, goat cheese or feta, instead of the blue cheese.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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