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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Cheese Preparation: Crumble Stilton into rustic, uneven pieces to create textural variety in the salad.
- 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.
- 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