Serves 4
2 large heads of chicory (French or Belgian endive (Witloof chicory), wiped and trimmed
4 oz (100 g) CotswoId or Cheddar cheese, cubed
1 green pepper, seeded and chopped
2 sticks of celery, cleaned and chopped
4 oz (100 g) radishes, trimmed and sliced
2 tbsp (30 ml) beef stock
salt and freshly ground pepper
90 ml (6 tbsp) vegetable oil
3 tbsp (60 ml) white wine vinegar
1-2 tsp (5 - 10 ml) soft brown sugar
1 small garlic clove, skinned and crushed
4 oz (100 g) walnut halves
1. Chop the chicory coarsely. Place the cheese cubes in a salad bowl with the chicory. Add the pepper, celery and sliced radish and mix together.
2. Place the stock, salt, pepper, oil, vinegar, sugar and garlic in a screw-top jar and shake well to combine. Pour over the salad and stir in the walnuts.
