Ina Garten Winter Greens With Stilton & Hazelnuts

Ina Garten's winter greens with Stilton & hazelnuts gets its backbone from real English blue cheese and toasted nuts in a quick, easy salad. Bitter endive and Treviso stand up to the rich Stilton, while a bright lemon vinaigrette ties the whole bowl together.

Toast the hazelnuts in a dry pan over low heat until they smell nutty, then rub the skins off in a towel. The warmth from the nuts softens the Stilton just enough to coat the greens.

Source: Go-To Dinners (2022)

Ina Garten Winter Greens With Stilton and Hazelnuts

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

440

kcal

Peppery arugula and bitter endive get tossed with crumbled English Stilton, coarsely chopped toasted hazelnuts, and a tangy lemon-Dijon vinaigrette in this crisp winter salad.

Ingredients

• 2 small Belgian endives (½ pound)
  

• 1 small head Treviso or radicchio (½ pound)
  

• 1 head butter lettuce, washed and spun dry
  

• 3 ounces baby arugula
  

• ½ cup whole hazelnuts
  

• ½ pound English Stilton, coarsely crumbled
  

• ¼ cup freshly squeezed lemon juice (2 lemons)
  

• ½ cup good olive oil
  

• ¼ teaspoon Dijon mustard
  

• Kosher salt and freshly ground black pepper

Directions

• Prep the greens: Separate the leaves of the endive and Treviso and, if large, cut each leaf in half lengthwise. Place them in a large, low serving bowl. Tear the butter lettuce in large pieces and add to the bowl along with the arugula.
• Toast the hazelnuts: Place the hazelnuts in a small (8-inch) dry sauté pan and toast over low heat for 5 to 10 minutes, tossing often, until they become fragrant. Transfer the hazelnuts to a kitchen towel and rub as much of the skins off as possible. Chop the nuts coarsely. Add the nuts and Stilton to the salad.
• Make the dressing and toss: In a 1-cup glass measuring cup, whisk together the lemon juice, olive oil, mustard, 1½ teaspoons salt, and ¾ teaspoon pepper. Pour just enough dressing over the salad to moisten and sprinkle with salt and pepper. Toss carefully and serve.

Tools for this recipe

• OXO salad spinner, OXO 11-inch balloon whisk, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different blue cheese instead of Stilton?

Roquefort or Gorgonzola dolce would both work here since they crumble the same way and bring that salty creaminess. Regular blue cheese from the deli is fine too, but English Stilton has a particular dry, crumbly texture that holds its shape in the salad. Go with what you can find, but stay with a blue that crumbles rather than one that smears.

How should I store leftover salad?

This salad is best served right after tossing because the greens wilt quickly once dressed. If you have undressed greens and toppings left over, store them separately in the fridge for up to two days. Keep the dressing in a jar, the nuts in a bag, and the greens in a container with a damp paper towel.

Can I make any of this ahead of time?

You can toast the hazelnuts, make the vinaigrette, and wash and dry the greens a day ahead. Store each component separately so nothing gets soggy. When you are ready to eat, crumble the Stilton, toss everything together, and dress the salad at the last minute.

Do I need a special pan for toasting hazelnuts?

A small dry skillet is all you need. Cast iron or stainless steel both work, but skip nonstick since it can mask browning cues. Keep the heat low and toss the nuts often because they go from fragrant to burnt in about 30 seconds.

What can I use instead of Treviso?

Regular radicchio is the closest swap since it has the same bitter crunch. Frisée works too if you want something milder but still sturdy enough to hold the dressing. The key is picking a green that will not collapse under the weight of the cheese and nuts.