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Blue Cheese, Walnut, and Chicory Salad

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1 made it  |  0 reviews   |  2 photos
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"If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense."
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Ingredients

20 m servings 644
Original recipe yields 4 servings

Directions

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  1. Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes. Watch Now
  2. Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary. Watch Now
  3. Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces. Watch Now
  4. Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated. Watch Now
  5. Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top. Watch Now

Footnotes

  • Chef's Notes:
  • You can use white or regular balsamic vinegar. Make sure to use a mild-flavored olive oil. I'd usually tell you to substitute any mustard you want, but please use Dijon mustard in this. You can use any blue cheese you like, but a sweeter, richer one made from cow's milk, compared to sheep's, is ideal.
  • You can add fresh, crisp apple or pear slices to this as well.
  • All dressing ingredients are "to taste" and should be adjusted for personal tastes. A bitter greens salad needs a dressing that is relatively acidic.
  • Add 2/3 of the dressing amount at first, then toss, and adjust with more if needed. There should be a generous amount of dressing used for this salad, and the dressing recipe may make more than you need.

Nutrition Facts


Per Serving: 644 calories; 55.4 27.5 17.7 21 711 Full nutrition

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