1 1/2 cups steamed cardoons, peeled and diced
1 1/2 cups Bosc pears, peeled, cored and diced
4 sticks celery, sliced
3 tomatoes, diced
4 radishes, thinly sliced
1 red onion, finely chopped
2 cups whole egg mayonnaise
? cup Jarlsberg cheese, grated
red lettuce leaves to serve
1. Combine cardoons, pears, celery, tomatoes, radishes and red onion in a salad bowl. Mix well and chill until needed.
2. Using a food processor, blend mayonnaise and Jarlsberg cheese until smooth. Pour dressing over salad and mix well until well coated. Serve chilled on a bed of red lettuce with crusty bread as an accompaniment to fish, meat or poultry.