Chicory and Blue Cheese Salad
I made this with some odd ends I had left over in the fridge one day. A good balance of bitter, crunchy red endive with soft and tangy blue cheese. Spring onions and balsamic glaze add some sweetness and a simple vinaigrette lifts the whole dish. Great as a light lunch, enjoy it with some grilled bread with olive oil. Would also make a good canapé as no cutlery is required. The bold colours of the dish will brighten any table.
Chicory and Blue Cheese Salad
I made this with some odd ends I had left over in the fridge one day. A good balance of bitter, crunchy red endive with soft and tangy blue cheese. Spring onions and balsamic glaze add some sweetness and a simple vinaigrette lifts the whole dish. Great as a light lunch, enjoy it with some grilled bread with olive oil. Would also make a good canapé as no cutlery is required. The bold colours of the dish will brighten any table.
Open in Cookpad AppSteps
- 1
Prepare the endive. Use a knife to release the leaves from the base. Cut them individually to keep the length of the long ones. Go until you are left with just a white core. Gently wash the leaves in cold water and dry carefully with paper towel. Lay these on a plate and arrange them how you like them. I did them in lines but you could do circular if you like.
- 2
Crumble the blue cheese over the endive in small chunks. Make sure it’s inside the leaves and there is a good amount in each one. Slice up the spring onion very finely and do the same.
- 3
To make the dressing, simply combine olive oil, red wine vinegar, salt and lemon juice as you like the taste. Combine with a whisk or a Make it a bit more vinegary than you might think as the creaminess of the cheese will need this.
- 4
Drizzle the vinaigrette into each leaf. In horizontal lines drop the balsamic glaze.
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