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Stilton, walnut and chicory salad

Name: Stilton, walnut and chicory salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 60g Stilton, at room temperature, crumbled; 2 tbsp crème fraîche; 2 tbsp freshly squeezed lemon juice; 2 chicory heads; 2 celery sticks; 180g bag mixed salad leaves; 3 tbsp extra-virgin olive oil; 60g walnut halves, broken into; large pieces

Published: 30 Apr 05
Updated: 18 Mar 24

Salads don’t have to be limp leaves of lettuce with forlorn slices of tomato and cucumber, you know. This stilton, walnut and chicory salad is exciting and tasty.

Easy
May 2005

Test kitchen approved

Serves 4
Ready in 20 minutes

Salads don’t have to be limp leaves of lettuce with forlorn slices of tomato and cucumber, you know. This stilton, walnut and chicory salad is exciting and tasty.

Nutrition: per serving

Calories: 278kcals
Fat: 27g fat (7.6g saturated)
Protein: 6.5g
Carbohydrates: 2.4g carbs (1.8g sugars)
Salt: 0.3g

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Ingredients

60g Stilton, at room temperature, crumbled
2 tbsp crème fraîche
2 tbsp freshly squeezed lemon juice
2 chicory heads
2 celery sticks
180g bag mixed salad leaves
3 tbsp extra-virgin olive oil
60g walnut halves, broken into
large pieces

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Method

In a small bowl, beat 15g Stilton with the crème fraîche and lemon juice until smooth, and season to taste. Set aside.
Rinse the chicory and pat dry. Slice each lengthways into eighths and put in a large salad bowl. Chop the celery into 2mm slices, reserving the tops to garnish. Add to the bowl.
Wash the salad leaves and dry thoroughly. Add to the bowl. Toss in the oil, walnuts and remaining cheese and divide between 4 large plates. Spoon over the Stilton dressing and serve. Garnish with the celery tops.

Recipe from May 2005 Issue

Nutrition

Nutrition: per serving

Calories: 278kcals
Fat: 27g fat (7.6g saturated)
Protein: 6.5g
Carbohydrates: 2.4g carbs (1.8g sugars)
Salt: 0.3g

delicious. tips

Stilton is the traditional creamy blue cheese made in Nottinghamshire, Derbyshire and Leicestershire. The rind of a good Stilton should have the aroma of a cellar’s stone walls.