Radicchio, chestnut and blue cheese salad

Radicchio, chestnut and blue cheese salad

Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it.


For the dressing

For the salad

  • 1 large or 2 small heads radicchio, torn into bite-sized pieces
  • 100g/3½oz vacuum packed chestnuts, broken up into small pieces
  • 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled


  1. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl.

  2. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top.

Recipe Tips

I can report that you can use walnuts rather than chestnuts very successfully here, too.