Salad of Roquefort, walnuts, radicchio & witlof

Salad of Roquefort, walnuts, radicchio & witlof

This is a classic bistro salad, perfect as an entrée or a lunch in itself, and so easy to make. It is important to get a good-quality blue cheese for it, as it really makes the difference. We are finally fortunate in Australia — after ten years of not being able to make this salad with Roquefort we now can, thank heaven!


  • 150 g (51/2 oz) Roquefort cheese, crumbled
  • 2 red onions, each cut into six wedges
  • Extra virgin olive oil
  • Sea salt
  • 1 witlof (chicory/Belgian endive), leaves separated and washed
  • 1 radicchio, leaves washed
  • 2 firm ripe pears
  • 2 lemons
  • Freshly ground pepper
  • 80 g (23/4 oz) walnuts, roasted and broken into rough pieces


Preheat the oven to 240°C (475°F/Gas 8). Drizzle the onion with a little oil, season with sea salt and roast for about 25 minutes, or until soft and caramelized.

Tear the witlof leaves in half, then tear the radicchio leaves into similar sized pieces. Quarter each pear
and remove their cores. Cut each quarter into thirds lengthways and drizzle with the juice of half a lemon to stop the pears from browning.

Place the leaves in a bowl and drizzle with oil and the juice of 1 lemon, add some sea salt and give a good grind of pepper.

Divide the leaves among four large plates and then scatter the roast onion, pear, Roquefort and walnuts over the leaves. Drizzle each salad with a little extra oil and squeeze some lemon juice on, as well. Give a last grind of pepper and serve.

NOTES: First published in Neil’s cookbook Good Food.