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Recipe : **** Chicory-Endive Roquefort And Walnut Salad

Chicory-Endive Roquefort And Walnut Salad
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Course:
Appetizer

Practical information

  • Prep time
    10 min
  • Cooking
    10 min
  • Ready in
    20 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Roquefort, salad

Recipe's Ingredients

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  • 3 heads chicory lettuce or endive
  • salt & freshly ground black pepper
  • 2 teaspoons dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon walnut oil or nut oil
  • 3 tablespoons sunflower oil
  • 4 tablespoons walnut vinegar or white wine vinegar
  • juice of 1/2 lemon
  • 180 g roquefort cheese or blue cheese
  • 120 g toasted fresh walnut pieces

  • Recipe preparation steps

  • 1
    To make the dressing whisk the two oils, mustard, vinegar, sugar and lemon juice together well.
  • 2
    Season well with freshly ground black pepper and a touch of salt, the blue cheese is quite salty already.
  • 3
    Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
  • 4
    To toast the walnuts, heat up a roomy frying pan over a high heat and add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
  • 5
    Take off the heat and cool.
  • 6
    Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
  • 7
    Separate the leaves gently and wash again if necessary.
  • 8
    Place the leaves into an attractive flat dish or on to a serving platter.
  • 9
    Crumble over the blue cheese & pour over the dressing.
  • 10
    Scatter the toasted walnuts over the top and serve immediately with crusty bread.
  • Ready !



 

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