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Recipe: a date with chicory and blue Stilton

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salad
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Preparation Time35 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

1 head of chicory

1 small mild radicchio (or ¼ large one)

½ frisée lettuce (curly endive)

1 Granny Smith apple, cored and thinly sliced

 6–7 Medjool dates, pitted and hand torn (try to buy good-quality soft ones)

100g (3½oz) blue Stilton cheese, crumbled salt, to taste

For the caramelised walnuts

50g (1¾oz) granulated sugar

50g (1¾oz) toasted walnuts, about 2 handfuls (see p.21)

For the citrus vinaigrette

1 small garlic clove, peeled

2 Garlic Confit Cloves (see p.46), optional

50ml (2fl oz) freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

1 tsp date syrup

1 tsp Dijon mustard

pinch of salt

4 tbsp rapeseed oil

2 tbsp olive oil

1

For the caramelised walnuts, heat a heavy-based nonstick pan over a low heat and add the sugar in one even layer. Don’t stir or move the pan, as the sugar will recrystallise if you do and we don’t want that! Once all the sugar has melted and you have a nice brown caramel, take the pan off the heat, stir in the walnuts and then transfer to a tray lined with baking parchment. Leave to cool.

2

Once the walnuts are completely cooled, blitz in a blender using a couple of pulses. Set aside. These can be prepared a day or two ahead, as they will keep for a week in an airtight container.

3

For the citrus vinaigrette, put all the ingredients except the oils in a blender and blend until smooth. Then while continuing to blend, add the oils gradually to create an emulsion. The vinaigrette can be kept in an airtight container in the fridge for four days.

4

To prepare the salad, trim the bottom of the chicory and separate the leaves — you will need to repeat this process until all the leaves have been freed. Then do the same with the radicchio. Trim the frisée — I like to trim away all the thick white parts — then wash and dry all the leaves.

5

Place the leaves in a large bowl and add two-thirds of the apple, dates, Stilton and caramelised walnuts. Season to taste with salt and the vinaigrette. A good tip is never to add all the dressing at once, you want the ingredients just coated and no more, and adding is easy — taking out, well, that’s a different story. Mix with your hands like you’re mixing clouds, in a very airy and gentle manner; we want the leaves to stay light and crunchy.

6

To serve, divide the salad between 4 serving plates or transfer to one big bowl and garnish with the rest of the apple, dates, Stilton and caramelized walnuts. As with all leafy salads, it’s better to eat this as soon as you’ve dressed it.

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This recipe comes to Khoollect from the team behind newly released The Palomar Cookbookfrom London’s Soho-based The Palomar Restaurant.

I love salads that balance savoury and sweet, and what a great leaf chicory (also called endive, or Belgian endive) is for that mission. This bitter lettuce grows in the dark and is also known as “white gold”. For this recipe, I took inspiration from the classic Waldorf salad (the walnuts and the apples) and gave it a Palomar twist. The citrus vinaigrette is excellent with any leafy salad, especially with more bitter leaves like frisée (curly endive), radicchio or rocket, so feel free to do your own thing with it.’

A date with chicory and blue stilton

Preparation Time35 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

1 head of chicory

1 small mild radicchio (or ¼ large one)

½ frisée lettuce (curly endive)

1 Granny Smith apple, cored and thinly sliced

 6–7 Medjool dates, pitted and hand torn (try to buy good-quality soft ones)

100g (3½oz) blue Stilton cheese, crumbled salt, to taste

For the caramelised walnuts

50g (1¾oz) granulated sugar

50g (1¾oz) toasted walnuts, about 2 handfuls (see p.21)

For the citrus vinaigrette

1 small garlic clove, peeled

2 Garlic Confit Cloves (see p.46), optional

50ml (2fl oz) freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

1 tsp date syrup

1 tsp Dijon mustard

pinch of salt

4 tbsp rapeseed oil

2 tbsp olive oil

1

For the caramelised walnuts, heat a heavy-based nonstick pan over a low heat and add the sugar in one even layer. Don’t stir or move the pan, as the sugar will recrystallise if you do and we don’t want that! Once all the sugar has melted and you have a nice brown caramel, take the pan off the heat, stir in the walnuts and then transfer to a tray lined with baking parchment. Leave to cool.

2

Once the walnuts are completely cooled, blitz in a blender using a couple of pulses. Set aside. These can be prepared a day or two ahead, as they will keep for a week in an airtight container.

3

For the citrus vinaigrette, put all the ingredients except the oils in a blender and blend until smooth. Then while continuing to blend, add the oils gradually to create an emulsion. The vinaigrette can be kept in an airtight container in the fridge for four days.

4

To prepare the salad, trim the bottom of the chicory and separate the leaves — you will need to repeat this process until all the leaves have been freed. Then do the same with the radicchio. Trim the frisée — I like to trim away all the thick white parts — then wash and dry all the leaves.

5

Place the leaves in a large bowl and add two-thirds of the apple, dates, Stilton and caramelised walnuts. Season to taste with salt and the vinaigrette. A good tip is never to add all the dressing at once, you want the ingredients just coated and no more, and adding is easy — taking out, well, that’s a different story. Mix with your hands like you’re mixing clouds, in a very airy and gentle manner; we want the leaves to stay light and crunchy.

6

To serve, divide the salad between 4 serving plates or transfer to one big bowl and garnish with the rest of the apple, dates, Stilton and caramelized walnuts. As with all leafy salads, it’s better to eat this as soon as you’ve dressed it.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from the team behind newly released The Palomar Cookbookfrom London’s Soho-based The Palomar Restaurant.

I love salads that balance savoury and sweet, and what a great leaf chicory (also called endive, or Belgian endive) is for that mission. This bitter lettuce grows in the dark and is also known as “white gold”. For this recipe, I took inspiration from the classic Waldorf salad (the walnuts and the apples) and gave it a Palomar twist. The citrus vinaigrette is excellent with any leafy salad, especially with more bitter leaves like frisée (curly endive), radicchio or rocket, so feel free to do your own thing with it.’

A date with chicory and blue stilton

1

For the caramelised walnuts, heat a heavy-based nonstick pan over a low heat and add the sugar in one even layer. Don’t stir or move the pan, as the sugar will recrystallise if you do and we don’t want that! Once all the sugar has melted and you have a nice brown caramel, take the pan off the heat, stir in the walnuts and then transfer to a tray lined with baking parchment. Leave to cool.

2

Once the walnuts are completely cooled, blitz in a blender using a couple of pulses. Set aside. These can be prepared a day or two ahead, as they will keep for a week in an airtight container.

3

For the citrus vinaigrette, put all the ingredients except the oils in a blender and blend until smooth. Then while continuing to blend, add the oils gradually to create an emulsion. The vinaigrette can be kept in an airtight container in the fridge for four days.

4

To prepare the salad, trim the bottom of the chicory and separate the leaves — you will need to repeat this process until all the leaves have been freed. Then do the same with the radicchio. Trim the frisée — I like to trim away all the thick white parts — then wash and dry all the leaves.

5

Place the leaves in a large bowl and add two-thirds of the apple, dates, Stilton and caramelised walnuts. Season to taste with salt and the vinaigrette. A good tip is never to add all the dressing at once, you want the ingredients just coated and no more, and adding is easy — taking out, well, that’s a different story. Mix with your hands like you’re mixing clouds, in a very airy and gentle manner; we want the leaves to stay light and crunchy.

6

To serve, divide the salad between 4 serving plates or transfer to one big bowl and garnish with the rest of the apple, dates, Stilton and caramelized walnuts. As with all leafy salads, it’s better to eat this as soon as you’ve dressed it.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

You decide

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