Pear, Gorgonzola & chicory salad from Polpo: A Venetian Cookbook (of Sorts) (page 207) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe calls for both red chicory and white chicory.

  • TrishaCP on December 31, 2018

    I have made many variations of pear and blue cheese salad- but this is a particularly delicious version.

  • SheilaS on October 27, 2018

    This is a delicious fall salad! The mustard vinaigrette for this salad is used in several other dishes in the book. I had some leftover from the burrata and lentil dish so it was easy to toss this together. The recipe says to mix the Gorgonzola into the dressing but one could easily just sprinkle it over the salad if you have any blue cheese haters. Do use ripe pears so the sweetness will contrast with the bitter greens.

  • westminstr on May 01, 2015

    Really loved this salad! I used one head each of Belgian endive and treviso radicchio, 1 pear, 1/2 recipe of the dressing and the gorgonzola - this seemed to work well. Really delicous salad.

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