Blue cheese and bitter leaves are the best of friends, sharing edgy characteristics and a faint metallic taste. Small sweet prawns and salty smoked bacon provide a lovely contrast. I used beautiful Castelfranco radicchio which looks as if its been splattered with crimson paint. But it is difficult to find and red radicchio will work just as well, as would chicory (endive). If you use either of the latter, mix in a few green leaves for contrast.
Ingredients (serves 2)
For the dressing
60g blue cream cheese (I used St Agur)
1 tsp Worcestershire sauce
2 tbsp runny yoghurt or buttermilk
1 tsp white wine vinegar
2 tbsp milk (approx.)
For the salad
Radiccio leaves (plus green salad leaves if desired)
Cooked prawns (I used freshwater prawns)
Cooked smokey bacon (not crispy cooked) cut into small strips
Cooked asparagus tips (optional)
Aleppo pepper to sprinkle (optional)
Method
Ingredients (serves 2)
For the dressing
60g blue cream cheese (I used St Agur)
1 tsp Worcestershire sauce
2 tbsp runny yoghurt or buttermilk
1 tsp white wine vinegar
2 tbsp milk (approx.)
For the salad
Radiccio leaves (plus green salad leaves if desired)
Cooked prawns (I used freshwater prawns)
Cooked smokey bacon (not crispy cooked) cut into small strips
Cooked asparagus tips (optional)
Aleppo pepper to sprinkle (optional)
Method
- Mix the first 4 dressing ingredients together in bowl. Add the milk gradually until the dressing reaches your desired consistency.
- Assemble all the salad ingredients on a plate, starting with a base of salad leaves. Trickle the dressing accross the top. Sprinkle with Aleppo pepper (if using).
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