Stunning Stilton, Chicory and Walnut Potato Salad
Christmas has been and gone for another year and that tends to mean two things food wise: a desire for something fresh and healthy and an abundance of leftovers. This salad helps to solve these problems in a rather delicious way, with its über healthy chicory and watercress along with its use of leftover cheese and cooked potatoes that you no doubt have lying around.
Everything about this salad tastes great but it's really the combination of flavours that really sets it apart from a bog standard side dish and turns it into a main meal or a show-stopper on any dinner table. The crunch of the walnuts, the creaminess of the cheese and the refreshing crispness of the salad leaves make for the ideal symphony of textures and the pimped up french dressing brings the whole dish together. Make this dish this week - it'd be really good on New Year's Eve - and you won't be disappointed.
Stunning Stilton, Chicory and Walnut Potato Salad
For the dressing:
½ red onion
1 tsp caster or light brown sugar
1 tbsp vinegar (white wine or cider are best but use whatever you have)
1-2 tbsp dijon mustard, to taste
6 tbsp olive oil
½ lemon, juice only
salt and pepper
For the salad:
800g potatoes, washed and cut into large chunks
1 heart of celery, chopped into 2cm chunks
100g watercress, washed
4 heads of chicory, leaves separated
150g walnut pieces
200g stilton
To prepare the dressing, very finely dice the onion and place in a bowl with the sugar and vinegar and allow to marinate while you get on with the salad.
For the salad, boil the potatoes in salted water for 12-15 minutes until soft, drain and set aside until needed. Cut the chicory leaves into thin long strips and toast the walnuts in a dry pan over a low heat until lightly browned.
Once the potatoes have cooled, place them into a large serving dish. Add all the other ingredients of the dressing to the marinated onion and mix thoroughly. Pour over the potatoes and toss gently with your hands. Add the watercress, chicory and celery and gently toss again. Scatter over the toasted walnuts and crumble over the stilton.
TIP: This salad can be adapted to suit what ever salad leaves you have knocking around and the nuts and cheese can be any variety you like.
Everything about this salad tastes great but it's really the combination of flavours that really sets it apart from a bog standard side dish and turns it into a main meal or a show-stopper on any dinner table. The crunch of the walnuts, the creaminess of the cheese and the refreshing crispness of the salad leaves make for the ideal symphony of textures and the pimped up french dressing brings the whole dish together. Make this dish this week - it'd be really good on New Year's Eve - and you won't be disappointed.
Stunning Stilton, Chicory and Walnut Potato Salad
For the dressing:
½ red onion
1 tsp caster or light brown sugar
1 tbsp vinegar (white wine or cider are best but use whatever you have)
1-2 tbsp dijon mustard, to taste
6 tbsp olive oil
½ lemon, juice only
salt and pepper
For the salad:
800g potatoes, washed and cut into large chunks
1 heart of celery, chopped into 2cm chunks
100g watercress, washed
4 heads of chicory, leaves separated
150g walnut pieces
200g stilton
To prepare the dressing, very finely dice the onion and place in a bowl with the sugar and vinegar and allow to marinate while you get on with the salad.
For the salad, boil the potatoes in salted water for 12-15 minutes until soft, drain and set aside until needed. Cut the chicory leaves into thin long strips and toast the walnuts in a dry pan over a low heat until lightly browned.
Once the potatoes have cooled, place them into a large serving dish. Add all the other ingredients of the dressing to the marinated onion and mix thoroughly. Pour over the potatoes and toss gently with your hands. Add the watercress, chicory and celery and gently toss again. Scatter over the toasted walnuts and crumble over the stilton.
TIP: This salad can be adapted to suit what ever salad leaves you have knocking around and the nuts and cheese can be any variety you like.
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