Salads don't have to be limp leaves of lettuce with forlorn slices of tomato and cucumber you know. This stilton, walnut and chicory salad is actually rather exciting and tasty. Crème fraiche added to the dressing gives a touch of mellow creaminess.
Serves 4
Ready in 20 minutes
Per serving:
Per serving 278kcals
27g fat (7.6g saturated)
6.5g protein
2.4g carbs
1.8g sugar
0.3g salt
1. In a small bowl, beat 15g Stilton with the crème fraiche and lemon juice until smooth, and season to taste. Set aside.
2. Rinse the chicory and pat dry. Slice each lengthways into eighths and put in a large salad bowl. Chop the celery into 2mm slices, reserving the tops to garnish. Add to the bowl.
3. Wash the salad leaves and dry thoroughly. Add to the bowl. Toss in the oil, walnuts and remaining cheese and divide between 4 large plates. Spoon over the Stilton dressing and serve. Garnish with the celery tops.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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