We rediscovered chicory lately and still can’t satisfy our appetite for these creamy white leaves. This ancient plant, known also as Belgian endive, witloof or just endive is in season practically all winter. Most commonly it’s stuffed, baked, boiled, cut and cooked in a milk sauce or in lemon juice.
But we only recently found that just few simple ingredients are needed to compliment its delicate flavor when its row, and this is how this salad was created. It is light, crunchy and lends itself to lots of variations. Used fresh, without cooking chicory is actually less bitter, but if you don’t tolerate the bitterness at all go for the whiter leaves and avoid the harder inner part of the stem at the bottom of the head.
Prep time: 10 – 15 minutes
2 white chicory heads
1 small celeriac*
1 cup walnuts, roughly crushed and toasted
100-120g Roquefort cheese, crumbled**
2 tbsp white vinegar
1 tbsp Dijon mustard
2-3 tbsp walnut oil
1 tbsp sunflower oil
fresh parsley, chopped
*Can be substituted with 4 celery sticks, peeled and cut into julienne strips
**Stilton can be used, or any blue cheese you like.
Whisk together vinegar, mustard and salt in a small bowl. Slowly add the oils, whisking constantly.
Arrange the chicory in a serving plate (or even better in individual plates). Sprinkle over the celery, walnuts and the crumbled cheese. Drizzle with the vinaigrette and sprinkle with the chopped parsley.