Pear and Kale Salad with Blue Cheese and Walnuts

Hello foody friends, life has somewhat been on the hectic side of late and although that never effects my interest in food, I’ve been a bit remiss in putting stuff on the blog. To add to this, a few weeks ago I came home from a trip to find that my enthusiastic, pre-teen, blogging daughters had done something to rub the camera up the wrong way and it went on strike. I seem to have now managed to put a work-around in place until I can bring myself to fork out for a new one – I’m told it’s not worth having the old one fixed.

Anyway, I digress. You may have noticed that I have a bit of a soft spot for kale – this is neither the first nor the last time it features on my blog. Kale is super healthy and makes a great alternative to lettuce. I think it’s great for making salads more hearty in the cold months of the year. This recipe is another from good ol’ Claus Meyer and goes well with most meat or simply as a meal in itself.

Salad
200g kale
5 ripe (but firm) pears
100g mild and creamy blue cheese
60g walnuts, roughly chopped
lemon juice
cider vinegar
sugar
sea salt
cold-pressed rapeseed oil

Dressing
50ml cold-pressed rapeseed oil
3 dessertspoons cider vinegar
1 dessertspoon honey
1 clove garlic, chopped
sea salt
black pepper

Place the kale leaves in cold water to freshen and crispen them up. Heat the oven to 180° C (350° F). Wash the pears, cut into quarters and remove the cores. Slice three of the pears into long, thin pieces and set aside. Cut the remaining two pears into ‘boats’ and toss them in a little cider vinegar, sugar, salt and oil. Spread them on a lined baking tray and bake in the oven for 10-15 minutes or until they are soft and golden. Leave the pears to cool.

To make the dressing, blend the ingredients in a bowl.

Slice the kale thinly and cut the blue cheese into small cubes. Toss the kale with the dressing, blue cheese and both the raw and the cooked pears. Season with salt and pepper. Add a little sugar should you think the salad needs to be sweetened slightly. Sprinkle the walnuts over the top and serve.

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14 Comments

  1. Posted November 13, 2011 at 3:20 pm | Permalink | Reply

    I like the mix of cooked and uncooked ingredients. This sounds like a lovely fall salad!

  2. Posted November 13, 2011 at 4:14 pm | Permalink | Reply

    Dear Kerry
    Beautiful colours. Is kale the same as the Danish grønkål? Love the combination of blue cheese and pear.
    X Nadia

    • Posted November 13, 2011 at 6:41 pm | Permalink | Reply

      Thanks, Nadia. Yes, it is indeed grønkål. The Irish do like their cabbage you know ;) I think the things in this salad are all made for each other.

  3. Anonymous
    Posted December 1, 2011 at 9:01 am | Permalink | Reply

    Looks and sounds very delicious :)

    Cheers

    Morten

  4. Posted December 2, 2011 at 10:45 pm | Permalink | Reply

    what a fun spin on what i would ordinarily pair with apples or roasted grapes (rather than pears). love pears. a lot. = love this post!

  5. Posted December 5, 2011 at 11:14 pm | Permalink | Reply

    Looks awesome. I love kale and my wife is coming around on it too.

  6. Posted May 4, 2012 at 12:13 pm | Permalink | Reply

    Everybody is loving kale at the moment, and why not! It grows perfectly up here in the hills. Delicious looking salad btw. Happy blogging.

  7. Posted February 22, 2013 at 8:18 am | Permalink | Reply

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  8. Kay Ryan
    Posted March 3, 2013 at 5:07 am | Permalink | Reply

    Rapeseed oil? Why rapeseed/canola oil? Canola/rapeseed is a GMO product, not good for humans. Unless it’s organic (non-GMO by law), you should not use it. A much healthier choice would be a cold-pressed extra-virgin olive oil, coconut oil, or a lovely and tasty nut oil like walnut oil. How in the world the marketing geniuses of the canola/rapeseed oil industry convinced consumers, dieticians and even doctors that canola oil is “healthy” is beyond me

    • Posted March 3, 2013 at 7:14 am | Permalink | Reply

      Dear Kay,
      I only ever use organic cold-pressed rapeseed oil. live in Denmark where we don’t have GMO products, so it didn’t really cross my mind to be any more specific than I was in my recipe. The rapeseed oils around here are great – they are generally organic and always produced locally, so they are used widely in the Nordic kitchen. I would say anyone making this recipe is free to use whichever oil they prefer, including the ones suggested by you. Thanks for stopping by :)
      Kerry

  9. Posted March 4, 2013 at 10:32 am | Permalink | Reply

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  11. Posted April 27, 2013 at 1:13 am | Permalink | Reply

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