This recipe adapted from Raymond Blanc’s website has become one of our favourite winter salads. I can commend it to anyone looking to use up the last of their Christmas stilton as, although it is particularly nice with Roquefort, it also works well with other varieties of blue cheese. I have used St Agur, Gorgonzola picante and, yesterday, Stilton, all to good effect. The cheese for the dressing really needs to be at room temperature to make it easier to cream with the tepid water, but keep the cheese for the salad cold in the fridge ready to be crumbled over at the end. The pear should be ripe but still firm – better too firm than too soft for this recipe.
I have added watercress to the original recipe, as I love the taste of it and think the dark leaves complement the pale chicory and cheese. The salad looks particularly pretty if you use a mixture of white and purple chicory, but this is far from essential. We were out of chives yesterday, but they are definitely worth including. Serves two (or four as a starter, should we ever be able to entertain again).
For the dressing
- 25g Roquefort or other blue cheese
- 20g tepid water
- 1/2 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- ground black pepper
For the salad
- 2 small or 1 large head of chicory
- 50g watercress
- 50g walnuts
- 1/2 medium Conference pear
- 1/2 stick celery
- 20g Roquefort
- 1 tsp chives
To make the dressing cream the Roquefort or other blue cheese to a smooth paste in a large bowl using a spatula. Mix in the warm water and white wine vinegar and whisk until smooth. Then whisk in the olive oil little by little until well amalgamated. Season the dressing to taste with freshly ground black pepper. You shouldn’t need any salt as the cheese will make the dressing quite salty already.
To assemble the salad, wash and quarter the chicory lengthways and, if you are using a large head, cut the pieces in half again. Peel the pear if you don’t like the skin, and slice it thinly lengthways then across in half again if the pieces are rather large for a forkful. Finely slice the celery. Pick and wash the leaves of the watercress and spin them dry in a salad spinner or clean tea-towel. If you have time, toast the walnuts briefly in a dry frying pan before roughly chopping them. Finely chop the chives.
Add the chicory, watercress, walnut, pear and celery to the dressing in its bowl and turn gently to mix them together. Crumble two thirds of the cold Roquefort into the salad and toss it again before arranging on two plates. Crumble over the remaining blue cheese and sprinkle with the chopped chives.