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From ‘5 Ingredients 10 Minutes’ Print Book page 92
prepare ahead?
Like most salads, the leaves start to wilt once dressed so not the greatest for preparing in advance.
leftover potential
If you don’t mind soggy salad leaves, will keep in the fridge for a few days.
variations for fun
carnivore – serve with crispy bacon or finely sliced proscuitto.
vegan / dairy free – replace cheese with scoops of avocado flesh.
different cheese – replace the blue cheese with whatever takes your fancy. A fresh young goats cheese would be lovely. As would generous lashings of shaved parmesan.
fruit – some finely sliced pear would be a nice addition.
problem solving guide
can’t find radicchio? -just replace with another salad leaf. Something crisp and bitter like witlof (belgian endive) would be great but then again pretty much any mixed salad leaves would do the trick.
no sherry vinegar? -red wine vinegar or balsamic are good substitutes.
salad too dry – sounds like not enough dressing. Either drizzle over a little more olive oil and vinegar or mix up another batch of dressing in a small bowl and toss that over.
too bland? don’t forget to season generously. And possibly sharpen things up with a little more vinegar.
serving suggestions
I’d happily eat this for lunch on it’s own (and have done so!)
For a more substantial meal, toss in a can of butter beans or serve as a side dish to roast chicken or a classic minute steak.
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blue cheese & walnut salad recipe
serves 2 as a light meal
1 tablespoon sherry vinegar
1 small head radicchio
1/2 bunch flat leaf parsley, leaves picked
150g (5oz) creamy blue cheese
handful walnuts
1. Combine vinegar with 4 tablespoons extra virgin olive oil in a large salad bowl. Season.
2. Tear radicchio leaves into chunky pieces. Wash and spin dry. You may not want to use all the radicchio.
3. Toss leaves in to the dressing along with the parsley leaves.
4. Arrange leaves on a platter or in a bowl.
5. Break cheese into chunks and scatter over the leaves.
6. Top with walnuts.
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