Looking for an easy meal to prep for the office, or a lighter dish to accompany a long lunch?
Julia Busuttil Nishimura’s go-to autumn salad – featured in her latest cookbook, A Year of Simple Family Food – is “more of a suggested combination of flavours than a recipe”. This simple number is a weekly favourite in her household and goes with just about any main dish.
The key ingredient? “A really nice crumbly blue cheese – it needs to have some body, so I tend to avoid creamy soft types.”
And if you’re looking for a wine pairing for this salad, Busuttil Nishimura recommends the 2021 Brave New Wine Riot Girl. It’s one of the wines included in her Broadsheet Wine box – available in limited quantities until May 5.
Julia Busuttil Nishimura’s radicchio and pear salad with blue cheese and walnuts
½ head of radicchio, leaves torn
3 celery stalks, preferably the younger inner heart, finely sliced
1 pear, quartered, cored and finely sliced
50g (½ cup) walnuts, toasted and roughly chopped
80g blue cheese, such as stilton, roquefort or gorgonzola
2 tablespoons walnut or extra-virgin olive oil
Juice of 1 lemon
1 very small garlic glove, finely grated
1 teaspoon Dijon mustard
Sea salt and black pepper, to taste
Simply arrange the radicchio, celery and pear on a serving plate. Scatter the walnuts and crumble the cheese over them.