Side Dish: United States – Chicory and Charred Scallion Salad with Blue Cheese-Peppercorn Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Total 15 min

Ingredients

1 small head radicchio, cored and thinly sliced
1 small head frisée, torn into bite-size pieces
3 scallions, trimmed
1 small fennel bulb, cored and very thinly sliced
1 / 2 cup (60 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) flat-leaf parsley, chopped
2 oz (55 g) blue cheese, crumbled
2 tbsp (30 ml) red wine vinegar (or sherry vinegar)
1 tsp Dijon mustard
1 tsp honey
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp coarsely cracked black pepper, plus more to taste
Kosher salt, to taste

Instructions

Heat a dry skillet or grill pan over medium-high. Add the scallions and cook, turning, until charred in spots and tender, 3–4 minutes. Let cool, then chop into 1/2-inch pieces.
Make the vinaigrette: In a bowl, mash the blue cheese with the vinegar, Dijon, honey, and cracked black pepper to form a paste. Whisk in the olive oil until creamy. Season with a pinch of salt (the cheese is salty) and adjust acidity or pepper to taste.
In a large bowl, combine the radicchio, frisée, fennel, toasted walnuts, parsley, and charred scallions.
Drizzle with enough vinaigrette to lightly coat (you may not need all of it). Toss gently, season with additional salt and pepper as needed, and serve immediately alongside the steak to cut through its richness and complement the char.