Chicory salad with blue cheese dressing
- John Torode
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Serves 8
Easy
Prep: 15 mins
No cook
A star rating of 3 out of 5.1 ratingRate
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The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe
Vegetarian
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Turnip, potato & mustard gratin
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Ingredients
Nutrition
Units:
MetricUS
-
4 heads of chicory
(it's nice to have a mix of 2 red and 2 white)
-
4 tbsp olive oil
-
200g blue cheese
(stilton or similar)
For the dressing
- 2 tbsp white wine vinegar
- 75ml double cream
- juice ½ lemon
- 4 tbsp crème fraîche
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Nutrition: per serving
-
kcal219
-
fat21g
-
saturates10g
-
carbs2g
-
sugars1g
-
fibre1g
-
protein6g
-
salt0.79g
low
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Method
-
step 1
Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.
-
step 2
Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.
Recipe from Good Food magazine, January 2010
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A star rating of 3 out of 5.1 rating
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