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Salad Of Chicory Leaves And Blue Cheese

Ensalada De Endibias Al Cabrales

ingredients

serves 4
200 g blue cheese, such as the Spanish Cabrales or Picon, or French Roquefort
6 tablespoons whipping or single cream
6 heads of chicory (Belgian endive or witloof) or other crisp lettuce
3 tablespoons shelled walnuts,
toasted in a dry frying pan and roughly broken
teaspoon hot paprika (pimenton picante)

method

1. Put 150 g of the blue cheese in a salad bowl, then add the cream little by little, mixing to a smooth sauce.

2. Trim the bases from the chicory. Either cut them in half lengthways or separate the leaves. Add to the bowl of dressing. Sprinkle with the toasted walnuts and crumble the remaining cheese over the top. Dust with paprika and serve.


Note Spanish paprika is available in three forms; pimenton dulce is mild and sweet, pimenton picante is hot and spicy, while pimenton agridulce is bitter-sweet. The smoked versions are made from chillies hung whole in traditional mud houses above oak fires that burn for 10 -15 days. All are available in food shops

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