Radicchio, Mushroom and Chive Salad with Blue Bénédictin Cheese and Yogurt Dressing
This is the Radicchio, Mushroom and Chive Salad with Blue Bénédictin Cheese and Yogurt Dressing recipe.
- Prep: 15 min
Ingredients
- 2 heads radicchio
- 10 oz (300 g) white mushrooms sliced
- 1 bunch fresh chives
- Salt and freshly ground pepper to taste
- Dressing
- 2 oz (60 g) Canadian Blue Bénédictin* cheese
- 1 tbsp (15 mL) white wine vinegar
- 3 tbsp (45 mL) 35 % cream
- 3 tbsp (45 mL) yogurt
- Juice of half a lemon
- A pinch of freshly grated nutmeg
- 2 tbsp (30 mL) fresh chives chopped
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Preparation
To make dressing, mash Canadian Blue Bénédictin cheese in a bowl with a fork. Blend in vinegar, cream and yogurt. Blend in lemon juice, nutmeg, salt, pepper and chopped chives.
Separate, wash and dry radicchio leaves. Place in a salad bowl with mushrooms, season with salt and pepper. Pour dressing over salad and toss gently. Place on 4 plates, cut chives in 1/2 inch (1 cm) lengths and sprinkle over salad. Serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
If you prefer a milder dressing, add 1 tbsp (15 mL) of honey, maple syrup or even sugar. You can also add a little zest from an orange. Don't add nutmeg if you're using orange zest. Radicchio can be replaced with Belgian endives.
*This recipe is also good with Canadian Bleu Ermite cheese, Canadian Borgonzola cheese or Canadian Empereur cheese.
