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Witlof, pear, rocket, parmesan and cranberry salad

Witlof, pear, rocket, parmesan and cranberry salad
  • ServingsServings


  • 2 heads of witlof leaves, seperated (Witlof= Belgian endive)
  • 1 bunch rocket, trimmed
  • 1 pear, thinly sliced
  • 100 grams shaved parmesan cheese (100g= 3.5ounces; a little less than 1/2 cup)


  • 20 grams frozen cranberries (20g= approx 2 tbsp)
  • 10 grams sugar (10g= a scant tablespoon)
  • 20 milliliters balsamic vinegar (20ml= 1 tbsp+ 1 tsp)
  • 120 ml olive oil (120 ml= 1/2 cup)


  1. Mix all the dressing ingredients in a blender until smooth, season with salt and freshly ground black pepper and pass through a fine sieve.
  2. Lightly dress the witlof, rocket, pear and parmesan with the dressing (it might not require it all).Serve in a large bowl.



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