ReceptnaptárSalade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
Chicory salad with walnuts and Roquefort is the king of French winter salads: the bitter crunch of chicory is balanced by the piquant saltiness of Roquefort, the oily taste of walnuts and the sweetness of apple. It is quick, cheap and impressive.
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Ingredients
Method
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- Cut the chicory into strips and put it in a bowl with the apple wedges.
- Drizzle with a dressing of olive oil and wine vinegar.
- Sprinkle with the crumbled Roquefort and the walnuts and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- You can reduce the bitterness of the chicory by cutting out the base of the leaves, the white, thick part.
- Crumble the Roquefort, do not slice it, so the dressing runs into it.
- Toast the walnuts dry; 2-3 minutes is enough, and it makes them truly aromatic.
- Slice the apple right before serving, or sprinkle it with lemon juice so it does not brown.
- For the dressing you can use a little mustard and honey, which balances the bitterness.
Frequently asked questions
What can replace the Roquefort?
Gorgonzola, other blue cheese or goat's cheese also goes well with it.
How long does chicory keep?
Wrapped in damp paper towel, it stays fresh in the fridge for 4-5 days; protect it from light, because it turns green and more bitter.
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