This recipe is based on a recipe by British sister cooks Jasmine and Melissa Hemsley (also known as Hemsley & Hemsley ), who were inspired by a time-honored classic, the Waldorf salad . I was immediately drawn to the combination of chicory, apple, celery, hazelnuts, and blue cheese—apple, nuts, and cheese always wins me over... and not just in autumn! However, all of these ingredients are at their best right now, and since the combination of cheese and hazelnuts—a dream!—is perhaps not as well known as the combination with walnuts, I thought it was time to introduce them to you.
Instead of the Stilton used in the original recipe, we use our even more fantastic Stichelton—the original Stilton made from raw milk, so to speak. And instead of the English "cobnuts," we naturally use our wonderful Piedmontese "Tonda Gentile" hazelnuts from Azienda Papa dei Boschi.
- 50g hazelnuts from Piedmont
- 2 heads of red chicory
- 2 handfuls of cress
- 2 small, crunchy apples
- 1 stick of celery
- 50g stylus clay
- 1 small handful of dried cranberries
- 1 teaspoon hot mustard from Normandy
- 2 tbsp cider vinegar from Normandy
- 5 tbsp olive oil
- 1 tsp honey, e.g. the wonderfully aromatic heather honey from the Pyrenees
- salt and pepper
- Mix all the ingredients for the dressing in a deep bowl.
- Tear the chicory leaves by hand into bite-sized pieces.
- Cut or pluck the cress from your garden bed and add it to the bowl with the dressing. Now cut the celery stalk into small pieces.
- Core the apple and cut it into thin slices.
- Put everything in the large bowl, including the cranberries, and then carefully fold the salad into the dressing until everything is well combined.
- Transfer the salad to a plate. Crumble the Stilton over the top and garnish with the hazelnuts. You can also gently toast the hazelnuts in a pan until they begin to brown and their delicious aroma fills your kitchen. However, since Josè Noè has already toasted the nuts, this step isn't necessary.
- Enjoy... Bon appétit!
This blend of crunchy, juicy, savory, and sweet is truly delightful! The cress adds a peppery, spicy note that delicately balances the sweet cranberries and the fruity acidity of the apple, while the mustard dressing, with the fruity note of the cider vinegar, acts like a balm that envelops everything, bringing out all the flavors even more. The absolute crowning touch, of course, is the creamy, spicy tang and the wonderfully aromatic hazelnuts with their delicate nougat flavor and lovely crunch.
Conclusion: not only a colorful feast for the eyes – but overall a salad with an extremely high addictive factor!
Wine recommendation: We recommend the Côtes du Rhône Blanc from Château de Saint Cosme : a beautifully light, typically southern French wine that goes with everything and provides a wonderful contrast to the sweet salad. Full of minerality, freshness, and finesse, with cheerful aromas of mango, papaya, lemongrass, pineapple, and honey. A bottle costs €12.95, a carton of 6 for €73 .
