Chicory salad with blue cheese dressing

Chicory salad with blue cheese dressing

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(1 ratings)

Prep: 15 mins No cook


Serves 8

The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe

Nutrition and extra info

  • Vegetarian


  • kcal219
  • fat21g
  • saturates10g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.79g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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

  • 2 tbsp white wine vinegar
  • 75ml double cream
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp crème fraîche


  1. 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.

  2. 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.

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Comments, questions and tips

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26th Apr, 2010
This was very tasty but I think that I would use a little less vinegar next time.
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