If you love a salad that’s bursting with bold flavors and contrasting textures, then this Blue Cheese, Walnut, and Chicory Salad Recipe is absolutely destined to be your new favorite. It brilliantly balances the creamy tang of blue cheese with the satisfying crunch of toasted walnuts, all nestled within the slightly bitter, refreshing bite of radicchio and Belgian endive. Bright, tangy, and utterly sophisticated, this salad is not only a feast for the palate but also a colorful centerpiece that elevates any meal with minimal effort and maximum flavor.
Ingredients You’ll Need
This Blue Cheese, Walnut, and Chicory Salad Recipe calls for simple, thoughtful ingredients that each play an essential role in creating a harmonious dish. From the crunchy toasted walnuts adding depth, to the mix of vinegars brightening the dressing, every component ensures the salad sings with every bite.
- 1 cup chopped walnuts: Toast these to intensify their nutty flavor and add a delightful crunch.
- 2 tablespoons Dijon mustard: Provides a tangy kick that emulsifies the dressing beautifully.
- 6 tablespoons rice vinegar: Adds a subtle acidity that lightens the dressing.
- 3 tablespoons balsamic vinegar: Delivers a rich, slightly sweet depth to balance bitterness.
- ¼ teaspoon freshly ground black pepper: Offers just a hint of spice to awaken the flavors.
- ½ cup olive oil: Brings richness and smoothness, binding the dressing together.
- 1 head radicchio: Gives the salad its striking color and bittersweet crunch.
- 4 heads Belgian endive: Its crisp, slightly nutty leaves add balance and volume.
- 4 ounces blue cheese, crumbled: The star ingredient delivering bold creaminess and pungency.
How to Make Blue Cheese, Walnut, and Chicory Salad Recipe
Step 1: Toast the Walnuts
Start by heating a dry pan over medium heat and toast the chopped walnuts for about 5 minutes. Keep an eye on them, stirring occasionally until they become fragrant and lightly browned. This step brings out their natural oils and deepens their flavor, which is key to making this salad truly stand out.
Step 2: Whisk the Dressing
In a bowl, combine Dijon mustard, rice vinegar, balsamic vinegar, and freshly ground black pepper. Gradually drizzle in the olive oil while whisking constantly. This technique emulsifies the dressing, giving it a luscious texture that clings perfectly to every leaf. Taste and adjust seasoning if needed – the balance of tang and richness is what makes this dressing so irresistible.
Step 3: Prepare the Chicory
Remove any wilted or damaged outer leaves from the radicchio and Belgian endive. Halve the radicchio, scoop out the core, and chop into 1-inch pieces. Trim the root ends from the endives – set aside some whole leaves for garnish – and chop the remaining leaves into half-inch pieces. This preparation ensures a lovely textural contrast throughout the salad.
Step 4: Toss the Salad
In a large bowl, combine the chopped radicchio and endive. Add half of the toasted walnuts and half of the blue cheese crumbles. Pour the dressing over the mixture and toss gently to coat every bit with that vibrant, tangy dressing, making sure nothing is left dry or flavorless.
Step 5: Plate and Garnish
Lay the reserved whole endive leaves on a serving platter to create an attractive base. Spoon the dressed salad mixture on top, mounding it high for a beautiful presentation. Finally, sprinkle the remaining walnuts and blue cheese over the top to add visual appeal and an extra pop of flavor with every bite. Serve immediately to enjoy the full freshness of this salad.
How to Serve Blue Cheese, Walnut, and Chicory Salad Recipe
Garnishes
Adding a few fresh herb sprigs like thyme or chives can give your salad a subtle fragrant finish and a burst of green that brightens the plate. For an extra touch of elegance, try a light drizzle of honey or a few drops of aged balsamic vinegar to elevate the sweetness alongside the savory notes.
Side Dishes
This Blue Cheese, Walnut, and Chicory Salad Recipe pairs wonderfully with roasted chicken or grilled steak for a hearty meal. It also complements lighter dishes like soup or a simple risotto, offering a refreshing contrast and enhancing the overall dining experience.
Creative Ways to Present
Feel like impressing guests? Serve this salad in small individual bowls or hollowed-out radicchio leaves for bite-sized appetizers. Alternatively, build it into a composed salad with slices of pear and a drizzle of honey-lemon dressing for an extra layer of flavor complexity and a gorgeous presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. Keep the walnuts dry and off the salad until serving again to maintain their crunch. Enjoy within one to two days for the best texture and flavor.
Freezing
Because of the fresh greens and cheese, this salad does not freeze well. The chicory and dressing will become soggy or separate upon thawing, so it’s best to prepare fresh whenever possible.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is not recommended. If you want warm walnuts, toast a fresh batch and add them to the chilled salad just before serving for that toasted warmth without compromising the texture.
FAQs
Can I substitute the blue cheese with another cheese?
Absolutely! While blue cheese provides a wonderful sharpness, creamy goat cheese or feta can also work wonderfully if you prefer a milder flavor.
What if I don’t have Belgian endive?
Radicchio on its own can carry the salad well, but you could also try substituting Belgian endive with curly endive or even arugula for a peppery kick.
How do I make the dressing ahead of time?
You can prepare the dressing up to two days in advance. Store it in a sealed jar in the refrigerator and whisk again before tossing with the salad to re-emulsify.
Are the walnuts necessary, or can I omit them?
Walnuts add an essential crunchy texture and toasted flavor here, but if you have allergies or preferences, pecans or toasted almonds are great alternatives.
Can I make this salad vegan or dairy-free?
Omit the blue cheese and use a vegan cheese alternative or add extra toasted nuts to keep that richness and texture. The dressing is naturally dairy-free and flavorful as is.
Final Thoughts
This Blue Cheese, Walnut, and Chicory Salad Recipe truly exemplifies how simple ingredients, when combined thoughtfully, can create a spectacularly rich and refreshing dish. It’s perfect for dinner parties or a weekday dinner that deserves a little extra love. Don’t wait to dive into its wonderful balance of flavors and textures—it’s bound to become a dish you reach for again and again.
Print
Blue Cheese, Walnut, and Chicory Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A crisp and flavorful Blue Cheese, Walnut, and Chicory Salad featuring toasted walnuts, tangy dressings, and a mix of radicchio and Belgian endive for a perfect balance of bitterness and creaminess. This quick, easy salad is perfect for any occasion and highlights the bold flavors of blue cheese combined with crunchy walnuts and fresh chicory.
Ingredients
Salad Ingredients
- 1 head radicchio
- 4 heads Belgian endive
- 1 cup chopped walnuts
- 4 ounces blue cheese, crumbled
Dressing Ingredients
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
Instructions
- Toast the Walnuts: Toast the chopped walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently until they become fragrant and lightly browned. Once toasted, transfer them to a plate to cool completely.
- Prepare the 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 smooth, coating the back of a spoon. Taste and adjust seasonings as needed.
- Prepare the Chicory: Remove any wilted outer leaves from the radicchio and Belgian endives. Cut the radicchio in half, remove the core, and chop it into 1-inch pieces. Trim the root ends from the endives, reserving some whole leaves for garnish, and chop the remaining endives into ½-inch pieces.
- Combine Salad Ingredients: 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 prepared dressing over the mixture and toss gently to evenly coat everything.
- Assemble and Serve: On a serving platter, arrange the reserved whole endive leaves as a base. Mound the dressed salad mixture on top, then sprinkle the remaining toasted walnuts and crumbled blue cheese over the salad. Serve immediately to enjoy the refreshing crunch and rich flavors.
Notes
- Use walnuts that are fresh for the best flavor and crisp texture after toasting.
- Adjust the amount of blue cheese to taste, depending on how strong you prefer the cheese flavor.
- Serve immediately after tossing to keep the greens crisp and prevent wilting.
- Substitute walnuts with pecans or almonds for a different nutty flavor if desired.
- For a milder dressing, reduce the amount of balsamic vinegar or add a small amount of honey for sweetness.
