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
Scale
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.
