Spring Leaf Tardivo, Chicoroy and Stilton Salad
Drogo
1 - 2
15 minutes
This spring leaf tardivo, chicory and Stilton salad is a simple yet elegant dish that brings together crisp Italian leaves, juicy tomatoes and rich, crumbled blue cheese. Red and white chicory add a distinctive, gently bitter flavour, while tardivo and lamb’s lettuce bring freshness and texture to every bite.
A drizzle of homemade balsamic vinaigrette balances the salad with a touch of sweetness and acidity, complementing the tangy Stilton without overwhelming the delicate leaves. Colourful vine tomatoes add a juicy contrast, making this chicory and Stilton salad as appealing to look at as it is to eat.
Ready in just 15 minutes, this easy tardivo salad makes a refreshing starter, a light lunch or a seasonal side dish. Serve it freshly dressed to preserve the leaves’ crisp texture, with good-quality olive oil and balsamic vinegar bringing the ingredients together.
Ingredients
Spring Leaf Tardivo, Chicoroy and Stilton Salad
- 1 red chicory
- 1 white chicory
- 1 tardivo
- 200g mixed vine tomatoes
- 60g blue cheese
- 2 handfuls mache/lamb's lettuce
- 2 tbsp balsamic vinegar
- Glug olive oil
Directions
Method
- Step 1, Cut both your red and yellow chicories down the middle to remove the root. Chop the remaining leaves roughly and add to the salad serving bowl. Add the lambs lettuce and combine so that the leaves are evenly spread.
- Step 2, Ice the Tardivo Raddichio into fingers. Dice the blue cheese and halve the tomatoes. Add the tomatoes to the salad - the more coloured tomatoes the better!Now the vinaigrette can be prepped - add balsamic vinegar to a bowl and a pinch of salt to make up the base of the sauce. Slowly add olive oil and whisk into the bowl to combine. Sprinkle the chopped stilton and scatter on top of the salad.Drizzle the dressing onto the salad. Enjoy!
Ingredients you'll need
