Recipe: Pickled Beet and Brandy Pear Salad

This is the recipe I made at Kathryn Joel’s Get cooking Xmas demonstration. It was an amazing night. Her classes are the real deal.


1/4 c pickled beets
1 brandied pear per serving
olive oil, for frying
1 loaf pumpernickel bread, torn into 12 chunks
4 portobello mushrooms, sliced into thick slices
1/8 c blue cheese/ serving  broken into hazelnut-sized pieces
1 handful spinach leaves
2 Little Gem lettuce, torn into pieces
2 curly endive, torn into pieces

For the vinaigrette

5 heaped tsp English mustard
1 cup vegetable oil
4 tbs white wine vinegar
6 tsp sugar


1. Heat a little olive oil in a heavy-based frying pan and fry the bread pieces until crisp and golden. Drain on kitchen paper.

2. For the vinaigrette: combine all the ingredients in a screw-top jar, season with salt and freshly ground black pepper, put on the lid and shake until thoroughly combined.

3. When you are ready to serve, combine the mushrooms, beetroot, cheese,spinach, lettuce, endive and croutons in a serving bowl. Add the pears and vinaigrette, toss gently and serve immediately.

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