THE RECIPE JOURNAL · Side Dish
Blue Cheese Salad with Hazelnuts and Pecans
This salad combines creamy blue cheese with the satisfying crunch of hazelnuts and pecans for a delightful mix of flavors and textures. It’s a simple yet elegant dish that’s perfect as a starter or a light meal.
FROM THE KITCHEN • Blue Cheese Salad with Hazelnuts and Pecans
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 300°F (150°C) and lining a baking sheet with parchment paper. In a large glass or metal bowl, beat the egg whites until they get foamy. Slowly add the sugar while continuing to beat, until you see medium peaks that gently curl over when you lift the whisk. Gently fold in the cayenne pepper and salt, then toss in the pecans, making sure they’re all coated with the mixture. Spread the pecans out evenly on the prepared baking sheet. Pop them in the oven for 10 minutes, then give them a quick stir or flip and bake for another 10 minutes until they’re nicely toasted. Let them cool for about 15 minutes before assembling your salad. Pile about two cups of greens on each plate, sprinkle with a generous 1/4 cup of Gorgonzola, drizzle a teaspoon of hazelnut oil on top, and finish by scattering a cup of those toasted pecans over everything.
Why you’ll love it
This salad combines bold flavors with a satisfying crunch. The creamy sharpness of blue cheese pairs beautifully with toasted hazelnuts and pecans. It’s a quick and elegant dish that brings a gourmet touch to any meal.
How to serve
Serve this salad as a starter or alongside grilled meats. It also works well on a bed of mixed greens or arugula. Add some fresh pear slices or dried cranberries for a sweet contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. Keep the nuts separate if possible to maintain their crunch. The salad is best eaten within a day to preserve freshness.
