Escarole, pear and roquefort salad
A classically simple and delicious salad, perfect as a side or a light lunch from chef Rowley Leigh
Simon Bajada
A favourite of mine from my Kensington Place days. I have seen many variations over the past 30 years, but this is the original version. If no escarole is available, endives make a good substitute. Other blue cheeses lack the ripping acidity that makes this such a hit.
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Squash and swiss chard lasagne
