100 g (4 oz) cheddar cheese, cubed
2 large heads chicory, trimmed and coarsely chopped
1 green pepper, seeded and chopped
2 sticks celery, trimmed and chopped
100 g (4 oz) radishes, trimmed and sliced
30 ml (2 tbsp) beef stock
salt and freshly ground pepper
90 ml (6 tbsp) vegetable oil
45 ml (3 tbsp) white wine vinegar
5 - 10 ml (1 - 2 tsp) soft brown sugar
1 small garlic clove, skinned and crushed
100 g (4 oz) walnut halves
2 large heads chicory, trimmed and coarsely chopped
1 green pepper, seeded and chopped
2 sticks celery, trimmed and chopped
100 g (4 oz) radishes, trimmed and sliced
30 ml (2 tbsp) beef stock
salt and freshly ground pepper
90 ml (6 tbsp) vegetable oil
45 ml (3 tbsp) white wine vinegar
5 - 10 ml (1 - 2 tsp) soft brown sugar
1 small garlic clove, skinned and crushed
100 g (4 oz) walnut halves
method
1. Put the cheese cubes in a salad bowl with the chicory. Add the pepper, celery and radishes and mix together.
2. Put the stock, seasonings, oil, vinegar, sugar and garlic into a screw-top jar and shake well to combine. Pour over the salad and stir in the walnuts.
2. Put the stock, seasonings, oil, vinegar, sugar and garlic into a screw-top jar and shake well to combine. Pour over the salad and stir in the walnuts.
serving amount
serves 4
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