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Asian Pear Salad

This is such a pretty salad of contrasting colours, flavours and textures. Asian pears have a crisp juiciness and a delicate, slightly savoury flavour. I love them in this salad but you could equally well use ordinary pears: choose the variety you like best, and use them slightly under-ripe and crisp, for a similar texture. If you can’t find mizuna, that pretty Asian green with a mustardy taste, rocket or watercress will be fine.

Serves 4

Vegan

1 small/medium radicchio

2 chicory

2 large handfuls of mizuna

2 Asian pears

Handful of black olives

For the dressing

2 tbsp olive oil

2 tbsp balsamic vinegar

¼–½ tsp sea salt

½–1 tsp cracked black pepper

1. Separate the leaves of the radicchio and chicory and arrange them along with the mizuna on individual serving plates.

2. Peel, core and thinly slice the pears and divide between the plates; add a few olives to each plate.

3. Make a dressing by whisking together the oil, vinegar and salt, and drizzle over the plates. Finish each with a little scattering of cracked black pepper, and serve.