Griddled Chicory, Apple and Stilton Salad with Balsamic Glaze
Read on to find out how to pair bitter chicory with sweet balsamic and salty blue cheese for a warm, hearty lunch.
The Warm Salad Series
Back in 2012 I shared a series of salad recipes which were perfect for the colder months – the theme was that these salads all involved “warm” ingredients, from grilled nectarines to roasted butternut squash. One of my favourite recipes from the series used griddled chicory as the star of the show.
It’s safe to say that my photography left a lot to be desired back in 2012 so when I remade this salad recently I grabbed my camera to take a few snaps. These photos may be a little rushed and not particularly styled but the beauty of this salad is that its not about how pretty it looks but about chucking together some tasty ingredients for a healthy and hearty lunch.
The base of this salad is the humble chicory leaf. I start by cutting the chicory into wedges before griddling them on a super high heat. I like to have the leaves really charred which helps to bring out a bit of sweetness in this bitter leaf.
Next I slice a sweet apple, crumble over some salty blue cheese and finish it off with creamy walnuts and a drizzle of balsamic glaze for a little acidity. The sweet, salty, bitter and sour flavours of this salad all work really well together. Too much of one thing and it’s easy to have a bland and boring salad but with some many different, interesting flavours this salad is anything but boring!
Chicory, Apple and Stilton Salad Recipe
Ingredients
- 2 small or 1 large chicory heart
- 1 apple
- 100g blue cheese
- Handful of walnuts
- Balsamic glaze
Instructions
- Turn up the heat under your griddle pan to really high.
- Cut the chicory hearts in quarters lengthways.
- Place the chicory wedges face down on to the hot griddle pan and cook for 2-3 minutes or until charred.
- Scatter the griddled chicory on your plate.
- Top with thinly sliced apple, crumbled blue cheese and walnut pieces.
- Finally drizzle with balsamic glaze to taste.
- First throw on the green beans and fennel.
- Griddle for 2-3 mins or until then begin to brown. Give the pan a shake then add in the cherry tomatoes and chicory.
- Griddle for a further 2 mins before turning over the vegetables.
- Once the vegetables have cooked through serve on a plate and drizzle with balsamic glaze. Serve hot!
There are so many textures in this salad with the crunchy walnuts also helping to keep you fuller for longer, this salad is a meal in it’s own right. Chicory is actually at it’s best in the depths of winter when the likes of iceberg lettuce and romaine lettuce struggle to grow so well. Chicory leaves are a little more substantial which means they hold up well to heat and have a bit more bite to them. It just goes to show that chicory is the perfect salad vegetable for the winter months in more way than one
More ways with chicory
If you’ve enjoyed this chicory salad recipe then you’ll love this Pan Fried Chicory with Crumbled Feta and Hazelnuts from Natural Kitchen Adventures!
Could you make another batch and bring some round Emmy? My mouth is watering.
Haha may be a little bit of a trek all the way to yours 😛 next time I'm up there though…
Such an amazing combination of salty cheese with the chicory – love it. Will look forward to conjuring up something with blue cheese and walnuts soon!
Thanks Ceri! I’m a big, big fan of chicory so jump at the chance to get some when I see it. I’m also a sucker for blue cheese so this is a dream combination for me. I’m glad you like it 🙂
You have all the right components for a delicious and savory salad; love that you serve it warm!
Thanks for your kind words 🙂 I think warm salads are essential this time of year! A cold one just won’t cut it!
This is beautiful! I’ve never tried chicory. Awesome pics!
Thanks Felesha. I hadn’t tried chicory until a year or so ago and it is now one of my favourite leaves! It’s quite bitter but that works really well with the salty cheese and sweet balsamic! You should give it a try!
What a healthy salad. I love the unique list of ingredients and imagine the flavors just work so well together. Looks delish!
Thanks Ali! I always say colourful food tastes best and this dish is certainly colourful 🙂
This sounds amazing. I don’t use chicory often enough and I love how you’ve balanced it’s strong flavour. Yum!
Thanks Kate! I definitely think it is underused! Long live chicory!
So many great flavors going on here. Love the use of the stilton cheese.
Thanks Peter! I can’t get enough of the stinky stuff, we always over buy blue cheese at Christmas and eat it well into the new year, this salad is a fun way of using it up.
Absolutely gorgeous! Would make a fab dinner party starter, or just a great big bowl for a throw-together supper. Must give this a try soon!
Thanks Kate. Love the idea as serving it as a starter! Would have to refine my plating skills. …
I am so in love with chicory, as it is big in Belgium where my family are from, and it’s always nice to see it getting some love in the blogging world. This looks like a great way to use it too.
Thanks Dannii! I don’t know why people don’t use it more. I love it and always hunt it down this time of year 🙂 I guess bitter is an acquired taste!
This sounds delish!! and such a novel idea.. Love it Emma 🙂
Thanks Swayam. I think fruit is too often left out of a salad but can beautifully balance a bitter leaf like chicory 🙂