This Blue Cheese, Walnut, and Chicory Salad is a stunning blend of bold flavors and textures, bringing together the bitterness of chicory, the creamy tang of blue cheese, and the crunch of toasted walnuts. Finished off with a homemade mustard vinaigrette, it’s a sophisticated dish that's both easy to prepare and a crowd-pleaser.
Why You’ll Love This Recipe
This salad is the perfect balance of flavor and texture, combining the bitterness of radicchio and Belgian endive with the creamy richness of blue cheese and the crunchy nuttiness of walnuts. The tangy mustard vinaigrette ties everything together, making this salad a delightful addition to any meal. Not only is it a feast for the taste buds, but it's also quick to prepare, making it an excellent option for busy weeknights or when you want something light yet filling.
Ingredients
- 1 cup chopped walnuts
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a dry pan over medium heat, toast the chopped walnuts until fragrant and lightly browned, about 5 minutes. Set aside to cool.
- In a bowl, whisk together the Dijon mustard, rice vinegar, balsamic vinegar, and black pepper. Gradually add the olive oil in a slow stream, whisking constantly until the dressing is emulsified and coats the back of a spoon. Adjust seasoning to taste.
- Remove any wilted outer leaves from the radicchio and endives. Halve the radicchio, remove the core, and chop into 1-inch pieces. Trim the root ends of the endives; separate some whole leaves for garnish and chop the rest into ½-inch pieces.
- In a large bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese. Pour in the dressing and toss gently to ensure even coating.
- Arrange the reserved whole endive leaves on a serving platter. Mound the salad mixture on top. Sprinkle the remaining walnuts and blue cheese over the salad. Serve immediately.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
Variations
- Add Fruits: Try adding sliced pears or apples for a sweet contrast to the bitterness of the chicory.
- Nuts: Swap the walnuts for other nuts like pecans or almonds for a different flavor.
- Vegan Version: Omit the blue cheese and add a plant-based cheese alternative or avocado for creaminess.
Storage/Reheating
- Storage: This salad is best served fresh, but any leftover dressing can be stored in an airtight container in the refrigerator for up to a week. The salad itself can be kept in the fridge for a day or two, though the leaves may wilt over time.
- Reheating: While the salad is best enjoyed fresh, if you need to store leftovers, it's best to keep the dressing separate from the greens to avoid sogginess.
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute blue cheese with goat cheese, feta, or any other cheese you prefer.
2. Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients.
3. Can I make this salad ahead of time?
You can prep the ingredients ahead of time, but it’s best to assemble the salad just before serving to prevent wilting.
4. Can I make the dressing in advance?
Yes, the dressing can be made a day ahead and stored in the refrigerator. Just whisk it again before using.
5. Can I add other greens to this salad?
Absolutely! You can mix in arugula, spinach, or other leafy greens to add more variety.
6. What kind of walnuts should I use?
Any type of walnuts will work, but toasting them enhances the flavor and adds a wonderful crunch.
7. How can I make the dressing less tangy?
You can reduce the amount of vinegar in the dressing or add a little honey to balance the flavors.
8. Can I serve this salad as a main course?
Yes, with the addition of protein like grilled chicken or tofu, this salad can make a delicious and satisfying main course.
9. How can I make this salad spicier?
Add a dash of red pepper flakes to the dressing or some thinly sliced chili peppers to the salad for a spicy kick.
10. What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar for a slightly different flavor.
Conclusion
This Blue Cheese, Walnut, and Chicory Salad is a perfect balance of bitter, creamy, and crunchy, all tied together with a tangy homemade mustard vinaigrette. It’s quick to prepare and versatile enough to make adjustments for different tastes and dietary preferences. Whether you serve it as a side dish or a light meal, it’s sure to impress anyone who tries it!
Blue Cheese, Walnut, and Chicory Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Blue Cheese, Walnut, and Chicory Salad offers a delicious blend of bold flavors and textures. The bitterness of chicory, creamy blue cheese, and toasted walnuts are paired with a tangy mustard vinaigrette, making it a perfect side dish or light meal. Quick to prepare and highly customizable, it’s sure to become a favorite for any occasion.
Ingredients
- 1 cup chopped walnuts
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
Instructions
- Toast the chopped walnuts in a dry pan over medium heat for about 5 minutes, until fragrant and lightly browned. Set aside to cool.
- Whisk together Dijon mustard, rice vinegar, balsamic vinegar, and black pepper in a bowl. Gradually add olive oil, whisking until the dressing is emulsified and coats the back of a spoon. Adjust seasoning to taste.
- Remove wilted outer leaves from the radicchio and endives. Halve the radicchio, remove the core, and chop into 1-inch pieces. Trim the root ends of the endives, separating some whole leaves for garnish, and chop the rest into ½-inch pieces.
- In a large bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese. Pour in the dressing and toss gently to coat.
- Arrange the whole endive leaves on a platter. Mound the salad mixture on top and sprinkle with remaining walnuts and blue cheese. Serve immediately.
Notes
- For a sweeter contrast, consider adding sliced pears or apples.
- If you prefer a different nut, you can swap walnuts for pecans or almonds.
- To make a vegan version, omit the blue cheese and replace it with plant-based cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing, Toasting
- Cuisine: American, Mediterranean
Healthy Blue Cheese, Walnut, and Chicory Salad with Homemade Dressing
