
Rachel Allen
Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish
Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish
Chicory, blue cheese, pecan and cranberry salad
Method
2. Trim the chicory and separate the leaves
3. To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.
4. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.
5. To assemble the salad; add the chicory leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve stratight away..
Cook's Notes: For canapés, the cheese, nut and cranberry mixture can be spooned sparingly into the small chicory leaves.
Prep:
10 min
Ingredients
For the salad
12 pecan nuts1 head Chicory
225g Cashel blue cheese, cut into small cubes
2 tbsp dried cranberries, very coarsely chopped
a selection of salad leaves
For the dressing
3 tbsp hazelnut oil, or walnut oil1 1/2 tbsp white wine vinegar
1/4 tsp Dijon mustard
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