Chicory, blue cheese, pecan and cranberry salad

Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish
By Rachel Allen
Chicory, blue cheese, pecan and cranberry salad
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy


For the salad

  • 12 pecans
  • 1 heads chicory
  • 225 g cashel blue cheese, cut into small cubes
  • 2 tbsp dried cranberries, very coarsely chopped
  • a selection of salad leaves

For the dressing

  • 3 tbsp hazelnut oil, or walnut oil
  • 1 1/2 tbsp white wine vinegar
  • 1/4 tsp Dijon mustard

Tips and Suggestions

For canap├ęs, the cheese, nut and cranberry mixture can be spooned sparingly into the small chicory leaves.

Image credit: Rachel's Favourite Food for Friends Published by Gill & Macmillan, Dublin


1. To make the salad: toast the pecans on a baking tray at 180C/gas 4 for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.

2. Trim the chicory and separate the leaves

3. To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.

4. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.

5. To assemble the salad; add the chicory leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve straight away.

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