If you’re craving a salad that truly dazzles with a perfect balance of bold flavors and delightful textures, the Blue Cheese, Walnut, and Chicory Salad Recipe is about to become your new go-to. This salad combines the sharp creaminess of blue cheese, the satisfying crunch of toasted walnuts, and the slightly bitter, crisp charm of chicory, creating a dish that’s vibrant, refreshing, and utterly addictive. Whether you’re serving it as an elegant starter or a light main course, this recipe is sure to impress and brighten up any meal.
Ingredients You’ll Need
Every ingredient in this Blue Cheese, Walnut, and Chicory Salad Recipe plays a crucial role in shaping its distinctive taste and texture. They’re simple, wholesome, and selected to highlight the unique character of every component.
- Chopped walnuts: Toast them for a nutty crunch that adds depth and richness.
- Dijon mustard: Provides a tangy sharpness that binds the dressing harmoniously.
- Rice vinegar: Adds a mild acidity with subtle sweetness to brighten the salad.
- Balsamic vinegar: Introduces a rich, slightly sweet complexity to the dressing.
- Freshly ground black pepper: Just the right amount of spice to elevate every bite.
- Olive oil: Smooth and luscious, balancing the bite of the vinegar.
- Radicchio: This red-hued chicory brings a beautiful color and gentle bitterness.
- Belgian endive: Crisp and slightly nutty, adding structure and freshness.
- Blue cheese: Crumbled to deliver that punch of creamy, tangy flavor that makes this salad unforgettable.
How to Make Blue Cheese, Walnut, and Chicory Salad Recipe
Step 1: Toast the Walnuts
Start by warming a dry pan over medium heat and toasting the chopped walnuts until they turn lightly golden and release their fragrant aroma. This step is essential because it amplifies their flavor and adds a delightful crunch that contrasts beautifully with the soft blue cheese.
Step 2: Whisk the Dressing
Whisk together Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper in a bowl. Gradually drizzle in olive oil while whisking vigorously to create a well-emulsified dressing that perfectly coats the leaves without overpowering their flavor. Taste and adjust seasoning if needed—this dressing will tie the salad together wonderfully.
Step 3: Prepare the Chicory
Remove the outer wilted leaves from the radicchio and Belgian endive. Cut the radicchio in half, remove the core, and chop it into roughly 1-inch pieces. For the endive, trim the root ends; keep some whole leaves aside for garnish, and chop the remainder into ½-inch pieces. This prep work ensures every bite has that satisfying crispness and slight bitterness characteristic of chicory.
Step 4: Combine the Salad
In a large bowl, toss the chopped radicchio and endive together. Add half of the toasted walnuts and half of the crumbled blue cheese, then drizzle the prepared dressing over the mix. Gently toss to coat every leaf without bruising them. This gentle handling keeps the salad vibrant and fresh.
Step 5: Plate and Finish
Arrange the whole Belgian endive leaves on a platter as an elegant base. Mound the dressed salad mixture on top and sprinkle the remaining toasted walnuts and crumbled blue cheese over it. This final touch ensures irresistible texture and taste contrast right to the last forkful.
How to Serve Blue Cheese, Walnut, and Chicory Salad Recipe
Garnishes
To elevate your Blue Cheese, Walnut, and Chicory Salad Recipe, consider garnishing with a few extra whole walnut halves for visual appeal and added crunch. A light drizzle of honey over the blue cheese can also introduce a subtle sweetness that compliments the salad’s natural bitterness.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled steak, or even a hearty vegetable tart. Its robust flavors and refreshing qualities cut through rich mains, making it a versatile companion for a variety of meals.
Creative Ways to Present
For a stunning presentation, serve the salad in individual chicory boats or elegant mason jars for picnics or casual entertaining. Alternatively, layering the salad in transparent bowls allows the vibrant colors and textures to shine, igniting curiosity and appetite at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blue Cheese, Walnut, and Chicory Salad Recipe in an airtight container in the refrigerator. To keep the salad crisp, it’s best to store the dressing separately and toss just before serving. Walnuts may soften over time, so adding fresh nuts before eating helps maintain the crunch.
Freezing
This salad is not suitable for freezing because the delicate leaves and creamy cheese will lose their texture and flavor once thawed. Instead, prepare fresh when possible for the best experience.
Reheating
Since this salad is best enjoyed fresh and cold, reheating is not recommended. If you have leftovers that have become a bit soggy, freshening them up with a squeeze of lemon juice and some crisp chicory leaves can help revive flavors before serving again.
FAQs
Can I substitute the blue cheese with another cheese?
Absolutely! While blue cheese offers a distinctive tangy bite, you can substitute it with feta or goat cheese for a milder, creamy alternative that still complements the walnuts and chicory beautifully.
What if I don’t have Belgian endive?
If Belgian endive is unavailable, curly endive or even radishes can provide a similar crispness and slight bitterness. Just keep in mind the flavor profile may shift slightly.
Is there a vegan version of this salad?
Yes, you can make it vegan by swapping the blue cheese with a plant-based cheese alternative and ensuring your dressing contains no honey or animal-derived ingredients. Toasted walnuts and chicory remain the stars in this version.
How do I prevent the chicory leaves from wilting?
Make sure to rinse and dry the chicory leaves thoroughly before assembling the salad. Serving immediately after tossing with dressing helps maintain the crisp texture and prevents wilting.
Can I prepare the salad dressing in advance?
Definitely! The dressing for this Blue Cheese, Walnut, and Chicory Salad Recipe can be whisked up a day ahead and refrigerated. Give it a quick whisk before use to recombine any separated ingredients for best results.
Final Thoughts
The Blue Cheese, Walnut, and Chicory Salad Recipe is a revelation in flavor harmony. It’s bright, crunchy, creamy, and full of surprises with every forkful. I can’t recommend it enough for those moments when you want a salad that feels special yet comes together easily. Give it a try and watch it become a cherished favorite in your recipe collection.
Print
Blue Cheese, Walnut, and Chicory Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A crisp and tangy Blue Cheese, Walnut, and Chicory Salad combining toasted walnuts, sharp blue cheese, and slightly bitter radicchio and Belgian endive, all tossed in a zesty mustard and vinegar dressing. Perfect as a refreshing appetizer or side salad.
Ingredients
Salad Ingredients
- 1 cup chopped walnuts
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
Dressing Ingredients
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
Instructions
- Toast Walnuts: Heat a dry pan over medium heat and toast the chopped walnuts for about 5 minutes until they become fragrant and lightly browned. Remove from heat and set aside to cool.
- Prepare Dressing: In a bowl, whisk together Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper. Gradually drizzle in the olive oil while continuously whisking until the dressing is emulsified and has a smooth consistency. Taste and adjust seasoning as needed.
- Prepare Chicory: Remove any wilted outer leaves from the radicchio and Belgian endives. Cut the radicchio in half, remove the core, and chop into 1-inch pieces. Trim the root ends of the endives, separating some whole leaves for garnish and chopping the rest into ½-inch pieces.
- Combine Salad: In a large bowl, mix together the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese.
- Toss with Dressing: Pour the prepared dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Plate and Garnish: Arrange the reserved whole endive leaves on a serving platter. Mound the tossed salad on top and sprinkle with the remaining walnuts and blue cheese. Serve immediately for best freshness and flavor.
Notes
- Toasting walnuts enhances their flavor and adds a satisfying crunch to the salad.
- Adjust the amount of blue cheese to taste, depending on how strong you like the flavor.
- This salad is best served fresh to maintain the crispness of the chicory and endive.
- The dressing can be made ahead and refrigerated, but whisk again before using.
- For a nuttier flavor, try substituting walnuts with pecans or toasted pine nuts.
