If you adore bold flavors that harmonize beautifully, you are going to fall head over heels for this Blue Cheese, Walnut, and Chicory Salad Recipe. It strikes a perfect balance between the peppery bitterness of chicory leaves, the creamy tang of blue cheese, and the satisfying crunch of toasted walnuts. Each bite bursts with texture and layers of taste that feel both fresh and indulgent. Whether you’re aiming for a quick lunch or an impressive starter, this salad is your go-to for a vibrant, nutritious, and utterly irresistible dish.
Ingredients You’ll Need
Each ingredient in this Blue Cheese, Walnut, and Chicory Salad Recipe plays a crucial role, creating a symphony of textures and flavors that makes this dish shine. From the peppery leaves to the nutty crunch and sharp creaminess, these ingredients are simple but mighty.
- Chopped walnuts: Toasted to enhance their natural nuttiness and add a crisp texture.
- Dijon mustard: Adds tang and depth to the vinaigrette, balancing the salad’s bitterness.
- Rice vinegar: Provides a gentle acidity that brightens every bite.
- Balsamic vinegar: Brings a subtle sweetness and complexity to the dressing.
- Freshly ground black pepper: Adds a mild spicy kick that wakes up the palate.
- Olive oil: Creates a smooth, rich dressing that coats the leaves perfectly.
- Radicchio: Offers bold color and a slightly bitter note to the salad.
- Belgian endive: Delivers a crisp, refreshing crunch with just a hint of bitterness.
- Blue cheese: Crumbled to provide a creamy, piquant bite that contrasts beautifully with the nuts and greens.
How to Make Blue Cheese, Walnut, and Chicory Salad Recipe
Step 1: Toast the Walnuts
Start by toasting the chopped walnuts in a dry pan over medium heat. This simple step elevates their flavor, making them fragrant and slightly crunchy, which adds a wonderful texture contrast against the crisp greens and creamy cheese. Be sure to stir frequently to prevent burning and set them aside to cool once golden.
Step 2: Prepare the Dressing
You’ll want to whisk together the Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper. This mixture forms the tangy backbone of your dressing. Slowly drizzle in the olive oil while whisking vigorously so the dressing emulsifies, becoming creamy and smooth. Taste and adjust the seasoning if needed—a well-balanced dressing brings everything together beautifully.
Step 3: Prep the Chicory Leaves
Remove any wilted leaves from the radicchio and Belgian endive, then halve and core the radicchio before chopping it into bite-sized pieces. For the Belgian endive, trim the root ends, set aside some whole leaves for garnish, and roughly chop the rest. These vibrant and slightly bitter leaves add incredible freshness and a pleasing crunch to the salad.
Step 4: Combine and Toss
In a large salad bowl, mix the chopped radicchio and endive with half the toasted walnuts and half the crumbled blue cheese. Pour over your freshly made dressing and toss gently to coat everything evenly. The key here is light tossing to keep the texture intact without bruising the greens.
Step 5: Plate and Garnish
Arrange the reserved whole Belgian endive leaves on a serving platter, then heap the tossed salad mixture on top. Sprinkle the remaining toasted walnuts and blue cheese over the salad for a stunning finish. Serve immediately to enjoy the full range of textures and flavors at their freshest.
How to Serve Blue Cheese, Walnut, and Chicory Salad Recipe
Garnishes
Adding fresh herbs like chives or flat-leaf parsley can bring a burst of color and a subtle aromatic lift. Cracked black pepper freshly sprinkled over the top gives just the right amount of spice. For an elegant touch, drizzle a little extra balsamic glaze right before serving—it adds a glossy finish and a sweet tang that complements the salad perfectly.
Side Dishes
This Blue Cheese, Walnut, and Chicory Salad Recipe pairs exceptionally well with grilled meats like steak or chicken for a hearty meal. It also complements creamy pasta dishes or can be served alongside a rustic loaf of crusty bread to soak up every last drop of that delicious dressing.
Creative Ways to Present
Serve the salad in individual endive leaves to create elegant canape-style bites for parties. Alternatively, layering the salad in a clear glass bowl or trifle dish adds visual appeal with its contrasting colors and textures. Experimenting with different plating styles can turn this everyday salad into an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, keep it in an airtight container in the fridge for up to a day. To preserve the crispness of the leaves and the crunch of the walnuts, store the dressing separately and toss just before serving again.
Freezing
This salad isn’t suitable for freezing due to the delicate texture of the greens and the creamy blue cheese. Freezing would compromise the crunch and cause the cheese to change consistency.
Reheating
Since this is a fresh salad, reheating is not recommended. Enjoy it cold and fresh for the best flavor and texture experience every time.
FAQs
Can I substitute the blue cheese in this salad?
Absolutely! While blue cheese gives this salad its signature tangy bite, you can use feta or goat cheese for a milder creamy flavor that still pairs beautifully with the walnuts and chicory.
Is there a vegan option for this salad?
To make a vegan Blue Cheese, Walnut, and Chicory Salad Recipe, simply omit the blue cheese or substitute it with a tangy vegan cheese alternative. The dressing and walnuts provide plenty of flavor and texture to keep the salad deliciously satisfying.
Can I prepare parts of this salad in advance?
You can toast the walnuts and prepare the dressing up to two days ahead. Just keep them stored separately in airtight containers and assemble the salad right before serving to maintain freshness.
What makes the chicory important in this salad?
Chicory, which includes radicchio and Belgian endive, offers a slightly bitter note that balances the richness of the blue cheese and the sweetness of the dressing. It also gives a crisp texture and vibrant color that makes the salad visually appealing.
How do I know when the walnuts are perfectly toasted?
You’ll notice a fragrant, nutty aroma and a light golden color. Toasting usually takes about 5 minutes on medium heat. Keep stirring frequently to avoid burning, as walnuts can go from toasted to bitter very quickly.
Final Thoughts
I can’t recommend this Blue Cheese, Walnut, and Chicory Salad Recipe enough—it’s one of those dishes that feels special yet comes together in a snap. It’s vibrant, flavorful, and bursting with textures that make every bite a joy. If you want to add a fresh, elegant, and delicious salad to your repertoire, this recipe is a wonderful place to start. Trust me, your taste buds will thank you!
Print
Blue Cheese, Walnut, and Chicory Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and tangy Blue Cheese, Walnut, and Chicory Salad that combines the bitter crunch of radicchio and Belgian endive with the creamy sharpness of blue cheese, toasted walnuts, and a zesty mustard-vinegar dressing. Perfect as a refreshing starter or a light meal, this salad offers layers of texture and flavor in just 20 minutes.
Ingredients
Salad Components
- 1 head radicchio
- 4 heads Belgian endive
- 1 cup chopped walnuts
- 4 ounces blue cheese, crumbled
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 are 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 add the olive oil in a slow stream while whisking continuously until the dressing emulsifies and coats the back of a spoon. Taste and adjust seasoning if necessary.
- Prepare Chicory: Remove any wilted outer leaves from the radicchio and Belgian endives. Halve the radicchio, remove its core, and chop into 1-inch pieces. Trim root ends of the endives, separate some whole leaves for garnish, and chop the remaining endive pieces into ½-inch chunks.
- Assemble Salad: In a large mixing 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 the leaves without bruising.
- Plate and Garnish: 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 the salad immediately to enjoy its fresh, crisp flavors.
Notes
- To enhance the flavor, consider using walnuts that are freshly toasted to bring out their nuttiness.
- You can substitute blue cheese with Gorgonzola or Roquefort if preferred.
- For a vegan version, omit the blue cheese or replace it with a plant-based cheese alternative.
- If you prefer a milder salad, soak the radicchio and endive leaves briefly in cold water to reduce bitterness before draining and assembling.
- Serve immediately after assembling to maintain crispness of the greens.
