Chicory salad with blue cheese dressing
The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
No cook
Vegetarian
- Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.
- Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.
219 kcalories, protein 6g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 1g, sugar 1g, salt 0.79 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/166606/
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Ingredients
- 4 heads of chicory (it's nice to have a mix of 2 red and 2 white)
- 4 tbsp olive oil
- 200g blue cheese (Stilton or similar)
FOR THE DRESSING
- 2 tbsp white wine vinegar
- 75ml double cream
- juice ½ lemon
- 4 tbsp crème fraîche
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
No cook
Vegetarian
Ingredients
- 4 heads of chicory (it's nice to have a mix of 2 red and 2 white)
- 4 tbsp olive oil
- 200g blue cheese (Stilton or similar)
FOR THE DRESSING
- 2 tbsp white wine vinegar
- 75ml double cream
- juice ½ lemon
- 4 tbsp crème fraîche
219 kcalories, protein 6g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 1g, sugar 1g, salt 0.79 g
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26 April 2010
Flossie rated and commented on this recipe
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