Salads
Radicchio, chestnut and blue cheese salad
Radicchio, chestnut and blue cheese salad Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it.
Ingredients
For the dressing
- lime: 1 lime, juice only
- orange: 1 orange, juice only
- wholegrain mustard: 1 tsp wholegrain mustard
- honey: 1 tsp honey
- olive oil: 1 tbsp olive oil
- sesame oil: 1 drop toasted sesame oil
- sea salt: pinch sea salt flakes
For the salad
- radicchio: 1 large or 2 small heads radicchio, torn into bite-sized pieces
- chestnuts: 100g/3½oz vacuum packed chestnuts, broken up into small pieces
- Gorgonzola: 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled
Method
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Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl.
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Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top.
Radicchio, chestnut and blue cheese salad