Make Jamie Oliver’s Pear and Apple Salad for World Food Day

10/16/2013 at 11:06 AM ET

Jennifer Garner Buys Apples at Farmers Market
David M. Benett/Getty, Jeff Oshiro/Getty

Having guests over for dinner this week? Then you have a chance to feed more than just your friends.

The Food and Agricultural Organization of the United Nations has named Oct. 16th World Food Day, a campaign to heighten public awareness about hunger in the world—and eventually defeat it. Here’s where you come in: While you’re eating dinner, talk to your guests about where your food comes, who grows it and the little things you can do to help farmers and farmland in your community. (Hey, that tomato was grown somewhere, right?)

To get the ball rolling, OXFAM will send you all the tools you need to throw a great party: Sign up to host a dinner and you’ll receive free placemats, a topic discussion guide and knock-out recipes from five celebrity chefs, like Alice Waters and Food Network’s Aarti Sequeira.

Kick off the meal with Jamie Oliver‘s pear and apple salad with creamy blue cheese dressing. “This is an adaptation of an old-school French endive salad,” notes Oliver. “Belgian endive is quite a bitter leaf, and to contrast the bitterness I’ve used the sweetness of the fruit, the twang of the vinegar and the creamy silkiness of the cheese.”

It’s the perfect way to start a great meal and, hopefully, a great conversation.

Sweet Pear and Apple Salad
Serves 4

4 heads endive (a mixture of red and white, if possible)
2 apples
2 pears
A handful of fresh soft herbs (chervil, tarragon, parsley—use any one, or a mixture), torn or roughly chopped
2 oz. blue cheese
1/4 cup creme fraiche
5 tbsp. extra virgin olive oil, plus more for drizzling
4 tbsp. cider vinegar
Walnuts, optional

1. Separate the leaves from the endive, then wash and spin them dry.

2. Core your apples and pears, and cut them into matchsticks or half-moons. Place them in a large bowl with the endive and most of the herbs.

3. To make your dressing, place the blue cheese, creme fraiche, olive oil, vinegar and 6 tbsp. water into a blender and combine for 15 seconds until smooth. Taste to make sure you’ve got a little extra acidity in there to cut through the bitterness of the leaves, and season with salt and pepper if necessary.

4. Pour three-quarters of the dressing over the salad and toss. Divide them between four plates, and finish with a little extra dressing, the remaining herbs and a little olive oil. It’s lovely with some walnuts crumbled over.

—Sonal Dutt

FILED UNDER: Food , Jamie Oliver , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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