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Recipes
chicory, roquefort and apple salad

Chicory, walnut, pear and roquefort salad recipe

This salad is simple but it’s a firm favourite and one we teach at the Raymond Blanc Cookery School.

Serves4
Preparation10 Mins
Cooking Time10 Mins

This salad is simple but it’s a firm favourite and one we teach at the Raymond Blanc Cookery School. As a Frenchman, I naturally regard Roquefort as the king of the blue cheeses but there are many wonderful British blue cheeses as well, such as Stilton, Cashel Blue, Blue Vinney, Yorkshire Blue and Barkham Blue. Any of those would make a delicious substitute in this dish. I would advise you to use an unsweetened pear such as Conference which is the pear best suited for cheese. Interestingly enough, it is a French heritage variety of 1884 from Leon Leclerc de Laval … sorry!

Ingredients Required

For the Roquefort dressing

50g
Roquefort cheese, room temperature
20g
Water, tepid
15ml / 1 tbsp
White wine vinegar
30ml / 2 tbsp
Olive oil, extra virgin
1 pinch
Pepper, black, freshly ground

For the salad

800g / 4
Chicory, white and purple, small, washed and, quartered lengthways
100g
Walnuts, roughly chopped
250g / 1 medium
Conference Pear, ripe but firm, cored, halved, finely sliced
60g / 1 stick
Celery, finely sliced
80g
Roquefort, cold and crumbled
10g / 2 tsp
Chives, finely chopped

Cooking Method

Chef tips

"I would advise you to use an unsweetened pear such as Conference which is the pear best suited for cheese. Interestingly enough, it is a French heritage variety of 1884 from Leon Leclerc de Laval … sorry!"

Voila!

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