This wonderful wintery salad is made of bitter leaves and salty cheese tossed with a fantastic dressing. If you are not partial to chestnuts, substitute in toasted walnuts. Serve it with a simple roast chicken and supper is sorted.
For the dressing:
2 tsp. lime juice
2 tsp. orange juice
1 tsp. grain mustard
1 tsp. honey
1 tbs. olive oil
a drop of sesame oil
sea salt flakes
For the salad:
1 large or 2 small radicchio, torn into bite-size pieces
1/2 cup chestnut pieces
1/2 cup fridge-cold blue cheese, crumbled
Put all the dressing ingredients in a small jar and shake well to mix, or whisk together in a bowl or jug.
Put the torn radicchio in to a large bowl. Pour over the dressing, then toss patiently and well. Add the chestnuts and most of the blue cheese and toss again gently but thoroughly. Sprinkle the remaining cheese on top and serve.
Serves 4-6
Cooking with Nigella 