Grilled Chicory, Stilton and Caramelised Walnut Salad

Preparation time: 25 min, Cooking time: 20 min, plus 30 min infusing, Cals per serving: 360


serves: 6
2 white onions, quartered and broken into petals
1 chicory head, quartered
2 red chillies, halved and deseeded
1 radicchio, quartered
1 tsp caster sugar
125 g (4 oz) strong blue vegetarian cheese, such as stilton, crumbled
fresh flat-leaf parsley to garnish

for the thyme and lemon dressing

100 ml (3 1/2 fl oz) olive oil, plus 1 tbsp for frying
2 fresh thyme sprigs
1 lemon, rind finely grated
2 garlic cloves, peeled and bruised
25 ml (2 tbsp) lemon juice

for the caramelised walnuts

75 g (3 oz) walnuts
1 tsp paprika
1 tsp icing sugar
3 tbsp vegetable oil


1. To make the dressing, place the olive oil in a small pan with the thyme sprigs, lemon rind and garlic cloves. Warm gently but do not boil. Remove from the heat and leave to infuse for 30 minutes.

2. To make the caramelised walnuts, cook the walnuts in boiling water for 5 minutes, then drain and dry on kitchen paper. Mix together the paprika and icing sugar and fold in the walnuts. Heat the vegetable oil in a frying pan and cook the walnuts for 1 to 2 minutes, or until brown. Drain and leave to cool.

3. Preheat the grill to high. To make the salad, brush all the vegetables with half the infused oil. Place the onions in the base of a grill pan, sprinkle with caster sugar and cook under the preheated grill for 5 to 10 minutes, turning them halfway through cooking. They should be soft and slightly charred at this stage. Add the chicory and chillies and cook for 5 minutes, then add the radicchio and cook for a further 1 minute. Remove the vegetables from the grill and allow to cool slightly. Roughly chop the radicchio and chicory and finely slice the chillies. Season the vegetables and place in a bowl.

4. Whisk the lemon juice into the remaining infused oil and season. Combine all the vegetables and gently toss together with the dressing, blue cheese and the caramelised walnuts. Arrange on individual plates, garnish with parsley and serve at room temperature.

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