Reference to Homemade Extraordinary Chicory and Blue Cheese Salad
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To cook an unforgettable Chicory and Blue Cheese Salad, below are the ingridients required:
- You need 2 heads of red chicory (endive).
- Use 40 g of blue cheese (Gorgonzola, Roquefort).
- Use 1 of spring onion.
- You need 100 ml of olive oil.
- Use 50 ml of red wine vinegar.
- Prepare of Lemon juice.
- Provide of Balsamic glaze.
After readying the materials, now you are good to make your 5-star Chicory and Blue Cheese Salad by following the procedures on this section:
- 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..
- 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..
- 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..
- Drizzle the vinaigrette into each leaf. In horizontal lines drop the balsamic glaze..
Arrange the chicory, watercress, blue cheese and nuts on a serving platter and spoon over a little dressing. The rich, creamy walnuts complement the crisp and crunchy side salad in this delicious steak supper. Equipment: You will need a food processor. Cut the base off the chicory and lettuce and remove the outer leaves. Separate the inner leaves and place in a large bowl.
Recipe : Chicory and Blue Cheese Salad
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