Chicory with Blue Cheese, Watercress and Sugared Pecans Recipe

This green, leafy salad is packed with crumbly blue cheese, sugared pecans and crisp chicory, which brings a wonderful sharpness to this flavoursome dish. With a drizzle of honey and a mustard and shallot dressing, this rustic salad can be made in just 15 minutes and is perfect for a light lunch.
Serves 4 - 9 mins to prepare and 6 mins to cook, plus cooling - 223 calories / serving


50g (2oz) pecans
2 tsp caster sugar
1 tbsp honey
1 tsp vegetable oil
4 heads white chicory, leaves separated
100g (3 1/2oz) watercress
4 tbsp blue cheese, crumbled

For the dressing

2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small shallot, finely sliced

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Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, toss the nuts with the sugar, honey, oil and a little seasoning. Roast for 6 minutes, or until caramelised and golden. Tip onto a sheet of nonstick baking paper and leave to set. Roughly chop.

To make the dressing, combine the olive oil, vinegar, Dijon mustard, shallot and some seasoning in a lidded jar. Put the lid on and shake well to combine.

Arrange the chicory, watercress, blue cheese and nuts on a serving platter and spoon over a little dressing. Serve the remainder on the side.
Recipe Courtesy of Tesco 
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