This chicory and potato salad with dolcelatte is one of those dishes where I’m not quite sure if it works or not. I loved it, my Wife hated it. So why not try it and let me know what you think?
The weather this past week has been fantastic, just right for experimenting with some salads. Chicory (otherwise known as endive) is a classic with blue cheese and walnuts, and this is basically just a beefed up version of the same flavours.
The potatoes are served hot; this has the effect of melting the cheese and combining it with the Dijon mustard creating a really distinctive dressing.
I’m a big fan of big flavours. What other ideas do you have for original salads?
Recipe comfortably serves two in man sized portions; four as a starter. Feel free to play around with the ingredients. This salad is also my entry to the great “Weekend Herb Blogging” being held over at Mediterranean Cooking in Alaska.
Chicory, Potato and Dolcelatte Salad Recipe – Ingredients
- 2 Heads of Chicory, leaves torn off
- Handful of boiled new potatoes per person (Jersey Royals or similar)
- 150g of Dolcelatte or similar blue cheese, diced
- 10 (ish) walnuts
- Good glug of extra virgin olive oil
- 1 tsp Dijon mustard
- Juice of 1/2 lemon
- Salt and pepper to season
Chicory, Potato and Dolcelatte Salad Recipe – Method
(I’ll be honest with you here – there isn’t much method; its a salad, damnit. Have a play and see what happens)
- Throw the just boiled potatoes in a large bowl with the Dolcelatte. Mix around with your hands.
- Mix together the Dijon mustard, lemon juice and olive oil.
- Throw in the chicory leaves and coat with the dressing. Throw around some more.
- Serve and sprinkle with the walnuts.
And if you’re in the mood to create some more salads make sure to check out our Seasonal Food Blogging challenge, “In The Bag“!