If you are craving a salad that sings with a perfect balance of bold, crunchy, and bitter notes, then this Blue Cheese, Walnut, and Chicory Salad Recipe is exactly what you need on your table. It combines the creamy tang of blue cheese, the satisfying crunch of toasted walnuts, and the slightly bitter, crisp texture of radicchio and Belgian endive, all brought together with a luscious, tangy dressing. This salad is not only a beautiful medley of flavors and textures but also a showstopper that makes healthy eating feel decadent and exciting.
Ingredients You’ll Need
Simple ingredients make this salad shine, each one chosen for its unique contribution to the dish’s harmony. From the crunchy walnuts to the creamy blue cheese, these essentials bring texture, depth, and balance to every bite.
- Chopped walnuts: Toasted for a nutty crunch that adds warmth and texture.
- Dijon mustard: Adds a light heat and helps emulsify the dressing.
- Rice vinegar: Brings mild acidity without overpowering the other ingredients.
- Balsamic vinegar: Offers a touch of sweetness and depth to the dressing.
- Freshly ground black pepper: Enhances the salad with subtle spice.
- Olive oil: Creates a silky dressing that ties all flavors together.
- Radicchio: Provides bold color and a pleasantly bitter crunch.
- Belgian endive: Adds crisp leaves that balance the bitterness and serve as edible scoops.
- Blue cheese: Crumbled for creamy bursts of intense, tangy flavor.
How to Make Blue Cheese, Walnut, and Chicory Salad Recipe
Step 1: Toast the Walnuts
Start by warming a dry skillet over medium heat and tossing in the chopped walnuts. Toast them for about 5 minutes until they become fragrant and gain just a hint of golden color. Toasting enhances their natural nuttiness and adds a delightful crunch, which will contrast beautifully against the creamy cheese.
Step 2: Whisk the Dressing
Next, in a bowl, whisk together the Dijon mustard, rice vinegar, balsamic vinegar, and a quarter teaspoon of freshly ground black pepper. Slowly drizzle in the olive oil while whisking vigorously to create a smooth, emulsified dressing. Taste and adjust the seasoning to ensure a perfect balance of tangy and peppery notes.
Step 3: Prepare the Chicory
Remove any wilted outer leaves from the radicchio and Belgian endive, then halve the radicchio and remove its core before chopping it into 1-inch pieces. Trim the root ends from the endives as well, reserving some whole leaves for garnishing later, and chop the rest into ½-inch pieces. This preparation ensures the salad has a nice mix of textures and an appealing presentation.
Step 4: Combine Salad Ingredients
In a large bowl, gently toss together the chopped radicchio and endive with half of the toasted walnuts and half of the crumbled blue cheese. Pour the dressing over the mix and softly toss to ensure every leaf is delicately coated without bruising the greens.
Step 5: Assemble and Serve
Arrange the reserved whole endive leaves on a serving platter for a polished, attractive base. Pile the dressed salad mixture on top, then sprinkle the remaining walnuts and blue cheese around for eye-catching texture and flavor pops. Serve this vibrant salad immediately to enjoy its crisp freshness and dynamic flavors at their peak.
How to Serve Blue Cheese, Walnut, and Chicory Salad Recipe
Garnishes
A few extra whole walnut halves or thin slices of pear make exceptional garnishes, adding subtle sweetness and crunch to complement the bitterness of the chicory and pungency of blue cheese. Fresh herbs like parsley or chives can also add a fresh, green note that brightens the dish even further.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled steak, or even a simple crusty baguette for a lighter meal. Its bold flavors stand up well to hearty mains while adding a refreshing, palate-cleansing crunch.
Creative Ways to Present
Try serving the salad in individual endive leaves as handheld bites for a fun appetizer twist, or create a composed salad on a large platter to wow guests with its vibrant colors and textures. Another idea is layering the ingredients in a clear glass jar for an elegant portable lunch option.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately whenever possible. Keep the dressing and toasted walnuts in airtight containers in the refrigerator. Store the prepared greens and blue cheese separately in a crisp container to maintain freshness and prevent sogginess.
Freezing
This salad is best enjoyed fresh; freezing is not recommended as the delicate greens and creamy cheese do not freeze well, and the texture would be compromised upon thawing.
Reheating
Because this is a fresh salad with no cooked components that require warming, reheating is not applicable. Serve it chilled or at room temperature for the best eating experience.
FAQs
Can I substitute the blue cheese with another type of cheese?
Absolutely! While blue cheese gives this salad its signature pungency and creaminess, feta or goat cheese can be used for a milder but still tangy flavor profile.
Is there a way to make the salad less bitter?
If you’re sensitive to bitterness, choose smaller amounts of radicchio or substitute part of it with more mild greens like romaine or butter lettuce.
How long will this salad stay fresh if made ahead?
For the best texture and flavor, prepare and dress the salad just before serving. If prepping in advance, keep all ingredients separate and assemble within a few hours.
Can I add fruit to this salad?
Yes! Slices of crisp apples, pears, or even dried cranberries add a lovely sweetness that contrasts nicely with the bitterness and tang of the dish.
What can I do if I don’t have Belgian endive?
Curly endive or escarole make great substitutes and will maintain the bitter crunch that defines the salad’s character.
Final Thoughts
This Blue Cheese, Walnut, and Chicory Salad Recipe is a wonderful way to add excitement and elegance to your salad repertoire. It’s fresh, flavorful, and easy to prepare, making it a perfect side or starter for any meal. I encourage you to give this recipe a try and see how its bright, bold flavors can transform your lunch or dinner into a delightful experience you’ll want to share again and again.
Print
Blue Cheese, Walnut, and Chicory Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Blue Cheese, Walnut, and Chicory Salad featuring toasted walnuts, tangy Dijon and balsamic dressing, crisp radicchio, and Belgian endive, perfect for a quick and elegant starter or side dish.
Ingredients
Salad Ingredients
- 1 head radicchio
- 4 heads Belgian endive
- 1 cup chopped walnuts
- 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: Place the chopped walnuts in a dry pan over medium heat and toast 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 the Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper. Gradually add the olive oil while continuously whisking until the dressing emulsifies and thickens to coat the back of a spoon. Taste and adjust the seasoning if necessary.
- Prepare Chicory: Remove wilted outer leaves from the radicchio and Belgian endives. Halve the radicchio, discard the core, and chop into approximately 1-inch pieces. Trim the root ends from the endives, separate some whole leaves to use as garnish, and chop the remaining endive into ½-inch pieces.
- Assemble Salad: In a large mixing bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese. Pour in the prepared dressing and gently toss all ingredients together until evenly coated.
- Serve: Arrange the whole endive leaves on a serving platter to create a base. Mound the dressed salad mixture on top of the leaves. Sprinkle the remaining walnuts and blue cheese over the salad. Serve immediately for maximum freshness and flavor.
Notes
- Toasting the walnuts enhances their flavor and adds crunch to the salad.
- You can substitute walnuts with pecans or toasted pine nuts if preferred.
- For a milder flavor, swap blue cheese with goat cheese or feta.
- Make the dressing ahead of time and store it in the refrigerator for up to 2 days.
- Serve this salad as a starter or alongside grilled meats for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
