The best steakhouse in the country, the Hussar Grill, is wowing taste buds once again with a sophisticated salad to accompany your festive meal. Sample this stunner at your nearest Hussar Grill and then impress your guests at your next dinner party by making it right in your very own kitchen. With caramelised pear, red onion, tomato, nuts and seeds and blue cheese, it’s a mixture of sweet and tangy.
Delicious Pear, Blue Cheese & Walnut Salad Recipe
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 andcaramelised. 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.
And you’ve died and gone to salad heaven. Who needs mains? Join The Hussar Grill to try this salad on your next visit. It’s perfect for summer!
