Salad Of Chicory Leaves And Blue Cheese
Ensalada De Endibias Al Cabrales
Ingredients
- 7 oz 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
Instructions
- Put 5 1/3 oz of the blue cheese in a salad bowl, then add the cream little by little, mixing to a smooth sauce.
- 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
Calories: 418 kcal
Carbohydrates: 26 g
Protein: 21 g
Fat: 29g
Saturated Fat: 15 g
Cholesterol: 68 mg
Sodium: 850 mg
Potassium: 2308 mg
Fiber: 22 g
Sugar: 2 g
Vitamin A: 15584 IU
Vitamin C: 44 mg
Calcium: 636 mg
Iron: 6 mg