Blue cheese and chicory salad with nut brittle recipe

23 April 2020 by
First published: 23 April 2020

In my opinion blue cheese goes with anything but it’s particularly good in this Blue cheese and chicory salad with nut brittle recipe. Creamy blue cheese, sharp fresh chicory and a sweet, nutty brittle with a satisfying bite to it. Delish.

It takes about 5 minutes to make and far less time to eat it! You can use whatever blue cheese you can get your hands on… I used a gorganzola but it would work just as well with stilton, dolcetta, Danish blue or Roquefort.

The nut brittle will work with whatever you can get your hands on too – I used hazlenuts but if you don’t have them, swap them out for almonds, pinenuts or cashews – personally I don’t find peanuts work for this particular recipe.

Blue cheese and chicory salad with nut brittle recipe
Serves 2

2-3 heads of red chicory, leaves removed
50g blue cheese, crumbled or cubed
Handful of hazelnuts, roughly chopped
1tsp sugar
1/4tsp fresh thyme, roughly chopped
Grind of pepper
Dressing of your choice

Place the chicory leaves in a bowl and dress with a glug of dressing of your choice (I made a olive oil, lemon, mustard and honey dressing). Scatter over the cheese and set aside.

To make your nut brittle add the sugar to a small saucepan and heat until the sugar starts to melt, as soon as it does add the nuts, thyme and a grind of pepper. Turn the heat off and the nuts will start to clump together. Let it cool down for a few minutes and then break it up into small bits. Add your brittle to your salad. Toss and serve with some homemade sourdough.

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Blue cheese and chicory salad with nut brittle recipe
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