Warm chicory, taleggio and apple salad
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Serves:     people
Notes from Anna

Chicory with its peppery flavour is a great foil for strong cheeses as in  this scrumptious salad and cooking reduces its bitterness.   A tasty lunch that provides vitamin C and fibre from the chicory and apples, protein and essential Omega 3 fats from the walnuts.

If you don't have any walnut oil use extra virgin olive oil instead.



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  1. Cut each head of chicory into four and wash thoroughly.
  2. Wash the apple. Cut into quarters, remove the core and cut each quarter into thin wedges.
  3. Wash the tarragon.
  4. Warm the oil in a frying pan. Add the chicory, apple wedges and tarragon and cook for about 5 minutes over a gentle heat, stirring occasionally to prevent burning.
  5. Slice the taleggio thinly. Add it to the pan and continue cooking for a further 3- 4 minutes until the cheese starts to melt.
  6. Remove from the heat, season with salt and divide between two warm plates. Scatter the walnuts over the salad.

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