Pic of Chicory with blue cheese and walnuts

Chicory with blue cheese and walnuts

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Vegetarian mains

Chicory with blue cheese and walnuts

Side Serves 4 30 min
Chicory is a lovely winter salad leaf – bittersweet and crunchy. Here, is gives a great contrast to the creamy richness of the cheese and the sweet walnuts. This works well with most kinds of blue cheese.


  • 4 heads chicory
  • lemon juice
  • 30g butter
  • 125g blue cheese - Roquefort or a local blue
  • 100ml double cream
  • handful of toasted walnuts, slightly crushed
  • salt and pepper
Image of Chicory with blue cheese and walnuts


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Quarter the chicory heads and blanch in boiling water with lemon juice for 2 minutes.
  • Step 2

    Drain, cool and make sure that all the excess water is pressed out.
  • Step 3

    Heat the butter until brown and add the chicory. Cook until chicory is coloured. Season well.
  • Step 4

    Heat the crumbled cheese and cream together gently until the cheese starts to melt. Season with pepper to taste.
  • Step 5

    Stir the cheese mixture into the chicory, bubble down until it coats the chicory. Sprinkle with walnuts.

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