Iceberg and pear salad

I suggest an Italian version of the iceberg salad with pear, enriched with ingredients that complete and enhance the flavors. Here is the recipe:

Ingredients

• 1 head of iceberg lettuce
• 2 ripe but still firm pears
• 50 g of shelled walnuts
• 100 g of gorgonzola, either sweet or spicy, depending on preference
• Extra virgin olive oil
• Balsamic vinegar
• Salt
• Freshly ground black pepper
• (Optional) Honey, for a touch of sweetness

Preparation

1. Begin by washing and drying the iceberg lettuce leaves thoroughly. Then cut them into stripes that are not too thin and place them in a large salad bowl.
2. Cut the pears in half, remove the core, and slice them thinly or dice them, as you prefer. Add the cut pears to the salad bowl.
3. Shell the walnuts and chop them roughly. Add them to the salad.
4. Cut the gorgonzola into cubes and distribute it evenly over the salad.
5. For dressing, prepare a vinaigrette by emulsifying the extra virgin olive oil with balsamic vinegar, salt, and pepper. Alternatively, for a sweeter touch, you can add a tablespoon of honey to the emulsion.
6. Pour the vinaigrette over the salad and gently mix to blend the ingredients well.
7. Serve the salad immediately to enjoy the crispiness of the iceberg and the freshness of the pears.

An iceberg and pear salad is perfect as an appetizer or as a light and tasty side dish. You can further enrich it with some prosciutto for a more substantial single dish.

Trivia

Iceberg lettuce is famous for its crispiness and has a rather neutral flavor, which makes it a perfect canvas for bold flavor combinations such as the sweet pear and spicy gorgonzola. Originating in California in the early 20th century, it got its name “iceberg” because it was transported on trucks covered with ice to keep it fresh, making it look like floating icebergs when they arrived at the market.