Dairy Farmers of Canada

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
Yields 4 servings
DFC

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.