Chicory-Endive Roquefort And Walnut Salad Recipe

Name: Chicory-Endive Roquefort And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off; 6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice; 4 ounces toasted fresh walnut pieces; DRESSING; 1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice; 3 tablespoons sunflower oil; 2 teaspoons Dijon mustard; 4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar; 1 teaspoon sugar; 1/2 lemon, juice of; salt & freshly ground black pepper

Servings: persons

SALAD
3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
DRESSING
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

1
["To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.", "Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.", "Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.", "To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).", "Take off the heat & cool.", "Wash or wipe the chicory heads and cut 1"" to 2"" off the base of each one.", "Separate the leaves gently and wash again if necessary.", "Place the leaves into an attractive flat dish or on to a serving platter.", "Crumble over the blue cheese & pour over the dressing.", "Scatter the toasted walnuts over the top & serve immediately with crusty bread."]

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: SALAD, 3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off, 6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice, 4 ounces toasted fresh walnut pieces, and more.

Yes, Chicory-Endive Roquefort And Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicory-Endive Roquefort And Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions