Skip to content
Chicory with blue cheese, watercress and sugared pecans recipe

Chicory with blue cheese, watercress and sugared pecans recipe

2 ratings

This green, leafy salad is packed with crumbly blue cheese, sugared pecans and crisp chicory, which brings a wonderful sharpness to this flavoursome dish. With a drizzle of honey and a mustard and shallot dressing, this rustic salad can be made in just 15 minutes and is perfect for a light lunch. See method

  • Serves 4
  • 9 mins to prepare and 6 mins to cook, plus cooling
  • 223 calories / serving
  • Vegetarian


  • 50g (2oz) pecans
  • 2 tsp caster sugar
  • 1 tbsp honey
  • 1 tsp vegetable oil
  • 4 heads white chicory, leaves separated
  • 100g (3 1/2oz) watercress
  • 4 tbsp blue cheese, crumbled

For the dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot, finely sliced

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    5g 24%
  • Sugars

    5g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 6.2g Protein 5.4g Fibre 0.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, toss the nuts with the sugar, honey, oil and a little seasoning. Roast for 6 minutes, or until caramelised and golden. Tip onto a sheet of nonstick baking paper and leave to set. Roughly chop.
  2. To make the dressing, combine the olive oil, vinegar, Dijon mustard, shallot and some seasoning in a lidded jar. Put the lid on and shake well to combine.
  3. Arrange the chicory, watercress, blue cheese and nuts on a serving platter and spoon over a little dressing. Serve the remainder on the side.

See more Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.