Spring salad with watercress dressing
Savour all the flavours of an Italian spring with this salad with a British twist
Lockets savoury
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 slices white country bread
- 50g buttersoftened
- 2 handfuls watercressthick stalks removed
- 2 large ripe pearspeeled and sliced
- 225g stiltoncheese (or vegetarian alternative), sliced
Nutrition: per serving
- kcal474
- fat31g
- saturates19g
- carbs32g
- sugars11g
- fibre3g
- protein18g
- salt1.92g
Method
step 1
Heat grill to medium. Toast the slices of bread until light golden, then butter them. Butter four shallow gratin dishes and lay a slice of toasted bread in each.
step 2
Divide the watercress between the dishes and top with slices of the peeled pears. Top with stilton and place the dishes under the grill until the cheese melts and bubbles slightly. This is lovely served with a glass of crisp Chenin from the Loire.
