If you’re craving a salad that’s bursting with bold flavors, interesting textures, and a touch of elegance, this Blue Cheese, Walnut, and Chicory Salad Recipe will quickly become one of your go-to dishes. Imagine the crunchy toasted walnuts paired with slightly bitter radicchio and Belgian endive, mingling effortlessly with creamy, tangy blue cheese, all tied together by a vibrant tangy-sweet dressing. It’s a perfect balance of sharp and smooth, crunchy and crisp that will surprise and delight your taste buds every time.
Ingredients You’ll Need
To make this Blue Cheese, Walnut, and Chicory Salad Recipe, you only need a few simple ingredients, but each one plays a crucial role in creating layers of flavor and texture that make this salad truly special.
- Chopped walnuts: Toasted to bring out their nutty aroma and add crunch.
- Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- Rice vinegar: Provides a mild acidity to brighten the flavors.
- Balsamic vinegar: Brings a touch of sweetness and depth.
- Freshly ground black pepper: Adds a hint of spicy warmth.
- Olive oil: Creates a smooth, rich base for the dressing.
- Radicchio: Offers a slightly bitter, crisp texture.
- Belgian endive: Contributes crunch and a mild bitterness to balance the salad.
- Blue cheese: Crumbled, it delivers a creamy, tangy punch that elevates the entire dish.
How to Make Blue Cheese, Walnut, and Chicory Salad Recipe
Step 1: Toast the Walnuts
Start by heating a dry pan over medium heat and toasting the chopped walnuts for about five minutes. This simple step releases their oils and infuses the salad with a warm, nutty flavor. Keep an eye on them—once they become fragrant and lightly browned, they’re perfect. Then, set them aside to cool completely before adding to the salad.
Step 2: Whisk the Dressing
Next, whisk together Dijon mustard, rice vinegar, balsamic vinegar, and black pepper in a bowl. Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies, meaning it thickens slightly and all ingredients come together smoothly. Taste and adjust seasoning as needed—this tangy, slightly sweet dressing brings all the salad components into harmony.
Step 3: Prepare the Chicory
Remove any wilted outer leaves from the radicchio and Belgian endive. Halve the radicchio, slice out the core, and chop into roughly one-inch pieces for a perfect bite-sized crunch. Trim the root ends of the endives; reserve some whole leaves for garnish and chop the rest into half-inch pieces. Chicory adds a fascinating bitterness that contrasts beautifully with the rich blue cheese.
Step 4: Combine Salad Ingredients
In a large bowl, toss together the chopped radicchio, endive, half of the toasted walnuts, and half of the crumbled blue cheese. Pour the dressing over the salad and toss gently to coat every leaf and crunch with flavor without bruising the delicate greens.
Step 5: Assemble and Serve
On a serving platter, arrange whole Belgian endive leaves as an elegant base. Pile the dressed salad on top, then sprinkle with the remaining walnuts and blue cheese for a visually appealing presentation. Serve this Blue Cheese, Walnut, and Chicory Salad Recipe immediately for the freshest taste and crisp texture.
How to Serve Blue Cheese, Walnut, and Chicory Salad Recipe
Garnishes
For a beautiful finishing touch, consider adding a few fresh herbs like chopped parsley or chives to the top. A light drizzle of extra virgin olive oil or a few shavings of parmesan can also add extra layers of flavor and sophistication. The contrast provided by these garnishes will make your salad even more irresistible.
Side Dishes
This salad is fantastic alongside roasted meats like chicken or pork, providing a refreshing counterbalance to rich, savory dishes. It also pairs well with a crusty baguette or a warm bowl of creamy soup for a well-rounded meal that feels both light and satisfying.
Creative Ways to Present
Try serving this salad in individual endive leaf boats for a charming appetizer or at a dinner party. You can also place it in clear glass bowls so you can admire the beautiful colors and textures from the outside. No matter how you serve it, this salad is sure to be a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately to maintain freshness—keep the greens and dressing in airtight containers and walnuts and blue cheese on the side. Combine them just before serving to keep the crunch and texture intact.
Freezing
This Blue Cheese, Walnut, and Chicory Salad Recipe is best enjoyed fresh, so freezing is not recommended. The greens and dressing won’t fare well in the freezer and will lose their crispness once thawed.
Reheating
Since this salad is served cold and fresh, reheating is unnecessary. Instead, simply toss together fresh ingredients or enjoy any leftover salad chilled for a quick snack.
FAQs
Can I substitute the blue cheese with another type of cheese?
Absolutely! While blue cheese adds a distinctive tangy creaminess, crumbled feta or goat cheese can also work well if you prefer a milder flavor or have dietary preferences.
Is it necessary to toast the walnuts?
Toasting the walnuts enhances their flavor and crunch, making a big difference in this salad. While you can skip this step, it’s highly recommended for the best taste experience.
Can I prepare the dressing in advance?
Yes, the dressing can be made up to 2 days ahead and stored in the refrigerator. Just give it a good whisk before using, as the ingredients may separate over time.
What if I can’t find Belgian endive?
If Belgian endive is unavailable, you can use curly endive or even crisp romaine lettuce, although the flavor and slight bitterness might be different.
How do I keep the salad from getting soggy?
The key is to toss the salad just before serving and keep the dressing separate until then if preparing in advance. Also, properly drying the chicory leaves after washing helps maintain crispness.
Final Thoughts
This Blue Cheese, Walnut, and Chicory Salad Recipe is a sparkling example of how simple, quality ingredients come together to create something truly delectable. It’s a dish that never fails to impress with its bold flavors and delightful textures. I wholeheartedly encourage you to try making it yourself—it’s perfect for everything from casual lunches to sophisticated dinner parties. Once you do, this salad might just become your new favorite!
Print
Blue Cheese, Walnut, and Chicory Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and sophisticated salad combining the bitterness of radicchio and Belgian endive with the creamy sharpness of blue cheese and the crunch of toasted walnuts, all brought together by a tangy Dijon and balsamic dressing.
Ingredients
For the Salad
- 1 cup chopped walnuts
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
For the Dressing
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
Instructions
- Toast Walnuts: Toast the chopped walnuts in a dry pan over medium heat for about 5 minutes until they become fragrant and lightly browned. Remove from heat and set aside to cool.
- Prepare Dressing: In a bowl, whisk together Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper. Gradually whisk in the olive oil until the dressing is emulsified and thick enough to coat the back of a spoon. Taste and adjust seasoning if necessary.
- Prepare Chicory: Remove any wilted outer leaves from the radicchio and Belgian endives. Cut the radicchio in half, remove the core, and chop into 1-inch pieces. Trim the root ends of the endives, reserving some whole leaves for garnish, then chop the rest into ½-inch pieces.
- Toss Salad: In a large bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the crumbled blue cheese. Pour the dressing over the mixture and toss gently to evenly coat all ingredients.
- Assemble and Serve: Arrange the reserved whole endive leaves on a serving platter. Pile the dressed salad mixture on top and sprinkle with the remaining walnuts and blue cheese. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Toasted walnuts can be prepared ahead and stored in an airtight container to save time.
- If blue cheese is too strong, substitute with a milder variety like Gorgonzola dolce or feta.
- For added sweetness, consider drizzling a small amount of honey into the dressing.
- This salad is best served fresh to maintain the crispness of the chicory leaves.
