Chicory, blue cheese, pecan and cranberry salad
By: Rachel Allen
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Chicory, blue cheese, pecan and cranberry salad
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 4
Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish
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Tips and suggestions
- Cooks Tips...
- For canapés, the cheese, nut and cranberry mixture can be spooned sparingly into the small chicory leaves.
Image credit: Rachel's Favourite Food for FriendsPublished by Gill & Macmillan, Dublin
Ingredients
For the salad
- 12 Pecans
- 1 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 oil
- 1 1/2 tbsp white wine vinegar
- 1/4 tsp Dijon Mustard
Method
1. To make the salad: toast the pecans on a baking tray at 180C/gas 4 for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.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..
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