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
Scale
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.
