Turnip, potato & mustard gratin
This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Chicory salad with blue cheese dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 4 heads of chicory(it's nice to have a mix of 2 red and 2 white)
- 4 tbsp olive oil
- 200g blue cheese(stilton or similar)
For the dressing
- 2 tbsp white wine vinegar
- 75ml double cream
- juice ½ lemon
- 4 tbsp crème fraîche
Nutrition: per serving
- kcal219
- fat21g
- saturates10g
- carbs2g
- sugars1g
- fibre1g
- protein6g
- salt0.79glow
Method
step 1
Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.
step 2
Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.
