Chicory and Blue Cheese Salad
Chicory and Blue Cheese Salad

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, chicory and blue cheese salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad, from BBC Good Food magazine. Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse.

Chicory and Blue Cheese Salad is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicory and Blue Cheese Salad is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have chicory and blue cheese salad using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicory and Blue Cheese Salad:
  1. Take 2 heads red chicory (endive)
  2. Prepare 40 g blue cheese (Gorgonzola, Roquefort)
  3. Make ready 1 spring onion
  4. Prepare 100 ml olive oil
  5. Get 50 ml red wine vinegar
  6. Make ready Lemon juice
  7. Make ready Balsamic glaze

Place halves cut-side down and cut lengthwise into thin strips. To serve, in large salad bowl, toss chicory and endive with dressing. Roasted chicory, walnuts and button mushroom, blue cheese, home made croutons and a delicious vinaigrette dressing made out of olive oil, lemon juice and melted blue cheese. Seasonal autumn - winter salad winner.

Instructions to make Chicory and Blue Cheese Salad:
  1. Prepare the endive. Use a knife to release the leaves from the base. Cut them individually to keep the length of the long ones. Go until you are left with just a white core. Gently wash the leaves in cold water and dry carefully with paper towel. Lay these on a plate and arrange them how you like them. I did them in lines but you could do circular if you like.
  2. Crumble the blue cheese over the endive in small chunks. Make sure it’s inside the leaves and there is a good amount in each one. Slice up the spring onion very finely and do the same.
  3. To make the dressing, simply combine olive oil, red wine vinegar, salt and lemon juice as you like the taste. Combine with a whisk or a Make it a bit more vinegary than you might think as the creaminess of the cheese will need this.
  4. Drizzle the vinaigrette into each leaf. In horizontal lines drop the balsamic glaze.

The rich, creamy walnuts complement the crisp and crunchy side salad in this delicious steak supper. Equipment: You will need a food processor. Cut the base off the chicory and lettuce and remove the outer leaves. Separate the inner leaves and place in a large bowl. Sprinkle over the blue cheese and.

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