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.
See method- Serves 4
- 9 mins to prepare and 6 mins to cook, plus cooling
- 223 calories / serving
Ingredients
- 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
Each serving contains
- Energy
- 925kJ 223.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.2gProtein 5.4gFibre 0.1g
Method
- 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.
- See more Salad recipes
