Yves Bass, the new speciality chef at Blue Grill, Rotana Yas Island, knows that sometimes the simplest of dishes are
the best.

“I love this dish as it’s fresh, light and perfect for lunch, and it only takes ten minutes to prepare,” he says.

Looking to make the dish even healthier? “Use a natural low fat yoghurt instead of mayonnaise and sour cream to reduce the fat content in this dish – it tastes just as good,” he recommends.

Ingredients

• 120g iceberg lettuce, washed and quartered
• 50g fresh pears, peeled and sliced
• 20g walnuts, roasted until golden
• 50g fresh celery, peeled and sliced
• four cherry tomatoes, halved
• handful of mixed cress

For the blue cheese dressing:

• 50g Stilton cheese
• 50g Japanese mayonnaise
• 50g sour cream
• 10g chopped parsley
• 5ml lemon juice
• salt and pepper to season

Method

1. To make the blue cheese dressing, mix the mayonnaise, sour cream and lemon juice in a large bowl, add the grated blue cheese and whisk well. Add the chopped parsley and season with salt and pepper
2. For the salad, place the washed iceberg lettuce on the plate, arranging the pears, celery and cherry tomatoes, then season with salt and pepper
3. Spoon the dressing over the dish and sprinkle with the toasted walnuts and mixed cress before serving (Serves one)