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
Scale
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
