- 4 heads of chicory (it's nice to have a mix of 2 red and 2 white)
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g blue cheese (stilton or similar)
For the dressing
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.