Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)
Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese) is a traditional Spanish recipe for a classic salad of chicory in a cream, walnut, paprika and blue cheese dressing. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Salad of Chicory Leaves and Blue Cheese (Ensalada de Endibias al Cabrales).
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Ingredients:
200g blue cheese (eg Spanish Cabrales or Picon, or French Roquefort)
6 tbsp single cream
6 heads of chicory (Belgian endive)
3 tbsp walnuts, shelled
1 tsp hot paprika
Method:
Toast the walnuts in a dry frying pan the break then roughly with your fingers.
Put 150g of the blue cheese in a salad bowl. Add the cream to this a little at a time, beating to a smooth sauce.
Trim the bases from the chicory and cut in half lengthways. Add to the bowl of blue cheese dressing then sprinkle with the toasted walnuts and crumble the remaining blue cheese over the top.
Dust with paprika and serve.
If desired, serve with slices of pear for a flavour and texture contrast.
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