Stilton and chicory salad
Item 1 of 1
This simple, wintry salad from Paul Foster blends and fuses the sour and salty flavour of Stilton with sharp chicory. Serve with anything from a pork pie to a beef burger, or if you prefer you can serve it on its own as a light starter.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of Colston Basset stilton
- 2 banana shallots
- 50ml of water
- 50g of caster sugar
- 50ml of white wine vinegar
- 2 white chicory, sliced
- 50g of baby capers
- 100g of rocket
- 50ml of extra virgin rapeseed oil
SAVE RECIPE
Equipment
- Mandoline
Method
1
First, cut the shallots into wafer thin slices (use a mandolin if possible)
2
Fill a pan with the water, sugar and vinegar and bring to the boil. Pour the liquid over the shallots and leave to cool
- 50ml of water
- 50g of caster sugar
- 50ml of white wine vinegar
3
Cut the chicory into long slices. Crumble the stilton into a bowl, add the capers and rocket and dress with the drained shallots and rapeseed oil. Serve
- 2 white chicory, sliced
- 200g of Colston Basset stilton
- 50g of baby capers
- 100g of rocket
- 50ml of extra virgin rapeseed oil
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