Tangy Winter Greens & Stilton Recipe: Ina Garten’s Fresh Twist

Winter greens with stilton and hazelnuts capture the essence of cozy comfort on chilly evenings.

Ina Garten’s recipe blends robust flavors that dance across your palate with unexpected elegance.

Dark leafy greens provide a hearty base for this sophisticated side dish.

Creamy stilton cheese adds a luxurious tang that perfectly complements the earthy greens.

Toasted hazelnuts bring a delightful crunch and nutty warmth to every single bite.

The combination creates a harmonious balance of textures and rich, complex flavors.

You’ll love how this simple yet elegant dish turns an ordinary meal into a memorable culinary experience.

Ingredients Breakdown for Ina Garten’s Winter Greens with Stilton & Hazelnuts

• Endive: Delicate, slightly bitter leaves that add elegant crunch and sophisticated flavor to the salad.
• Treviso: Vibrant radicchio variety with deep burgundy color, bringing peppery notes and visual appeal.
• Butter Lettuce: Soft, tender leaves with a delicate sweetness that create a gentle base for the salad.
• Arugula: Peppery, bold green that introduces a zesty kick and nutritional boost to the mix.

• Hazelnuts: Toasted nuts provide rich, earthy warmth and a satisfying crunch, elevating the salad's texture.

• Stilton Cheese: Sharp, creamy blue cheese that delivers intense, tangy complexity to the winter greens.
• Lemon Juice: Bright, acidic element that cuts through richness and balances the overall flavor profile.
• Olive Oil: Smooth, fruity base that helps bind the dressing and adds luxurious mouthfeel.
• Dijon Mustard: Robust condiment that emulsifies the dressing and introduces a subtle, sharp undertone.
• Salt: Essential seasoning that amplifies and harmonizes all the ingredients' natural flavors.
• Black Pepper: Warm, spicy notes that provide a gentle background heat and aromatic depth.

Tools Needed for Ina Garten’s Greens & Hazelnuts Salad

• Small Dry Sauté Pan (20cm/8-inch): Perfect for toasting hazelnuts evenly without burning.
• Large Shallow Serving Bowl: Spacious enough to toss and mix all the greens comfortably.
• Kitchen Towel: Helps remove hazelnut skins quickly and easily.
• Glass Measuring Cup (240ml/1-cup): Ideal for whisking and emulsifying the dressing smoothly.
• Whisk: Essential for blending dressing ingredients to create a perfect emulsion.
• Cutting Board: Needed for chopping hazelnuts and preparing ingredients.
• Sharp Knife: Useful for cutting endive and Treviso leaves if needed.

Ina Garten’s Method for Winter Greens with Stilton

• Greens Gathering

Collect an array of fresh winter greens like endive, Treviso, butter lettuce, and arugula. Gently tear and arrange these vibrant leaves in a spacious serving bowl, creating a lush green landscape.

• Hazelnut Magic

Warm a dry skillet and lovingly toast hazelnuts until they release a rich, nutty aroma. Rub off their papery skins and chop them into rustic pieces. Crumble Stilton cheese over the greens for a creamy, tangy touch.

• Zesty Drizzle

Whisk together a bright, punchy dressing using fresh lemon juice, olive oil, and a hint of mustard. Season with salt and pepper to awaken the flavors and bring the salad to life.

• Final Flourish

Gently cascade the dressing over the greens, coating each leaf with a light, flavorful embrace. Toss the salad with a delicate hand, ensuring every bite is a perfect harmony of crisp greens, crunchy nuts, and creamy cheese.

Tips for a Better Stilton & Hazelnut Salad

• Swap winter greens with radicchio, spinach, or kale for a personalized twist that adds unique flavors and textures to the salad.
• Replace Stilton with gorgonzola, blue cheese, or aged goat cheese to create different flavor profiles that complement the nutty hazelnuts.
• Watch hazelnuts carefully while toasting to prevent burning; golden brown color and fragrant aroma indicate perfect doneness.
• Add minced shallots or fresh herbs like thyme or chives to the vinaigrette for extra depth and brightness in the dressing.
• Wash and dry greens, toast nuts, and prepare dressing separately up to one day in advance, allowing quick assembly when ready to serve.

Serving Up Ina Garten’s Bold Winter Salad

• Serve as Elegant Starter: Present this winter greens salad as a sophisticated appetizer before a main course, highlighting the luxurious combination of Stilton and toasted hazelnuts.
• Create Stunning Presentation: Arrange the mixed greens in a wide, shallow white serving bowl to showcase the vibrant colors and textures of endive, Treviso, butter lettuce, and arugula.
• Pair with Complementary Wines: Match the rich, tangy flavors of the salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that will enhance the nutty and sharp cheese notes.
• Add Protein for Full Meal: Transform the salad into a complete lunch by topping with grilled chicken, seared salmon, or crumbled pancetta for extra substance and protein.

Store and Serve: Ina Garten’s Winter Greens Salad

• Prepare Ahead: Chop hazelnuts and crumble Stilton up to 2 days before serving. Store separately in airtight containers in the refrigerator to maintain freshness.
• Keep Greens Crisp: Wash and dry lettuce varieties immediately before serving. Wrap loosely in paper towels and store in sealed plastic bags to prevent wilting for up to 3 days.
• Quick Dressing Tip: Mix vinaigrette ingredients 24 hours in advance. Refrigerate in a sealed container and shake well before using to restore emulsion.
• Smart Serving Strategy: Assemble salad just before eating to prevent leaves from becoming soggy. Add dressing sparingly and toss gently to ensure each green stays perfectly crisp and vibrant.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 325 kcal

Servings: 6

Elegant Winter Greens With Stilton & Hazelnuts Recipe

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• Total Time: 25 minutes
• Yield: 6 1x

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Description

Winter greens with Stilton & hazelnuts showcase a sophisticated salad from Ina Garten’s culinary repertoire. Crisp greens combine with pungent cheese and crunchy nuts, offering you a delightful blend of textures and rich flavors.

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Ingredients

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• ½ lb (227 g) English Stilton cheese
• ½ lb Belgian endives
• ½ lb Treviso or radicchio
• 3 oz (85 g) baby arugula
• 1 head butter lettuce
• ½ cup (60 g) whole hazelnuts
• ¼ cup (60 ml) freshly squeezed lemon juice (2 lemons)
• ½ cup (120 ml) good olive oil
• ¼ tsp Dijon mustard
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Prep Greens: Meticulously wash and dry salad greens. Separate endive and Treviso leaves, cutting larger ones lengthwise. Tear butter lettuce into pieces and arrange in a serving bowl.
2. Toast Hazelnuts: Heat a dry sauté pan over low temperature. Roast hazelnuts, stirring frequently until a rich, nutty aroma emerges. Transfer to a kitchen towel and rub to remove skins. Coarsely chop the roasted nuts.
3. Cheese Preparation: Crumble Stilton into rustic, uneven pieces to create textural variety in the salad.
4. Vinaigrette Creation: Combine lemon juice, extra virgin olive oil, Dijon mustard, kosher salt, and black pepper in a glass measuring cup. Whisk vigorously until a smooth, emulsified mixture forms. Taste and adjust seasoning as needed.
5. Final Assembly: Drizzle vinaigrette sparingly over greens, ensuring light and even coating. Gently toss to distribute dressing and ingredients. Top with crumbled Stilton and chopped hazelnuts. Serve immediately to preserve the salad’s crisp texture and vibrant flavors.

Notes

• Prep Greens Carefully: Thoroughly wash and dry salad greens to prevent wilting and ensure a crisp, fresh texture. Any residual moisture will make leaves soggy.
• Toast Nuts Precisely: Roast hazelnuts over low heat, stirring constantly to prevent burning. The goal is releasing a rich, nutty aroma without charring.
• Emulsify Dressing Properly: Whisk vinaigrette ingredients vigorously to create a smooth, well-blended mixture. Consistent whisking ensures balanced flavor distribution.
• Serve Immediately: Dress salad just before serving to maintain the greens’ crispness and prevent wilting. Overdressing or waiting too long will compromise the salad’s fresh quality.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 325
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 25 mg