Orecchiette salad with pears & bleu cheese recipe

Ingredients

• 9 oz (250 g) dried orecchiette
• 1 head radicchio, torn into pieces
• 1 oak leaf lettuce, torn into pieces
• 2 pears
• 1 tbsp lemon juice
• 9 oz (250 g) bleu cheese, diced
• scant ½ cup chopped walnuts
• 4 tomatoes, quartered
• 1 red onion, sliced
• 1 carrot, grated
• 8 fresh basil leaves
• 2 oz (55 g) corn salad

• 4 tbsp olive oil
• 2 tbsp lemon juice
• salt and pepper

1. Bring a large heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8–10 minutes, or until tender but still firm to the bite. Drain, refresh in a bowl of cold water and drain again.
2. Place the radicchio and oak leaf lettuce leaves in a large bowl. Halve the pears, remove the cores, and dice the flesh. Toss the diced pear with 1 tablespoon of lemon juice in a small bowl to prevent discoloration. Top the salad with the bleu cheese, walnuts, pears, pasta, tomatoes, onion slices, and grated carrot. Add the basil and corn salad.
3. For the dressing, mix the lemon juice and the olive oil together in a measuring cup, then season to taste with salt and pepper. Pour the dressing over the salad, toss, and serve.