Chicory & blue cheese salad
These really easy lettuce spoons are a great addition to a Spanish tapas sharing menu or canapé platter
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins
- To make the vinaigrette, whisk the honey and vinegar vigorously in a small bowl and then slowly add 2 tbsp oil, whisking all the while (this helps the dressing to stay as an emulsion).
- Separate the chicory leaves, and cut the base of each to a point using a knife.
- Arrange the chicory leaves in a flower pattern on serving plates. Put a cheese cube in the middle of each leaf, then scatter over the toasted walnuts, making sure there are several nutty morsels in each 'petal'. Now pile the herb salad in the middle of the flower, and drizzle the dressing over everything. Finish off with a twist of freshly ground black pepper and a sprinkling of sea salt.
PER SERVING
164 kcalories, protein 6.2g, carbohydrate 3.8g, fat 14 g, saturated fat 5.7g, fibre 0.4g, salt 0.8 g
Recipe from olive magazine, January 2012.
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Ingredients
- 1 tbsp orange blossom honey
- 1 tbsp moscatel white wine vinegar
- extra-virgin olive oil
- 3 heads chicory
- 150g blue cheese , cut into 2cm cubes
- 25g walnut halves , toasted
- a handful chervil and mint , mixed
- sea salt flakes
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins
Ingredients
- 1 tbsp orange blossom honey
- 1 tbsp moscatel white wine vinegar
- extra-virgin olive oil
- 3 heads chicory
- 150g blue cheese , cut into 2cm cubes
- 25g walnut halves , toasted
- a handful chervil and mint , mixed
- sea salt flakes
PER SERVING
164 kcalories, protein 6.2g, carbohydrate 3.8g, fat 14 g, saturated fat 5.7g, fibre 0.4g, salt 0.8 g
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