Chicory-Endive Roquefort and Walnut Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a just cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter. Ingredients:
3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off |
6 ounces roquefort cheese or 6 ounces blue cheese, of your choice |
4 ounces toasted fresh walnut pieces |
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice |
3 tablespoons sunflower oil |
2 teaspoons dijon mustard |
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar |
1 teaspoon sugar |
1/2 lemon, juice of |
salt & freshly ground black pepper |
Directions:
1. To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
2. Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
3. Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
4. To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
5. Take off the heat & cool.
6. Wash or wipe the chicory heads and cut 1 to 2 off the base of each one.
7. Separate the leaves gently and wash again if necessary.
8. Place the leaves into an attractive flat dish or on to a serving platter.
9. Crumble over the blue cheese & pour over the dressing.
10. Scatter the toasted walnuts over the top & serve immediately with crusty bread.
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