Belgian Endive Salad With Blue Cheese And Walnuts
Belgian Endive Salad With Blue Cheese And Walnuts
Here's a classic salad that deserves a revival. As is often the case with French salads, the leaves are not meant to be the bulk of the salad (as the lettuce in American salads often is). Rather, the endive provides a pleasantly bitter, nicely crisp backdrop to the cheese and nuts, which are the true stars.
Servings
4
Ingredients
- 3 tablespoon walnut oil or extra-virgin olive oil
- 1 tablespoon fresh lemon juice or white wine vinegar
- salt and freshly ground black pepper, to taste
- 1 pound (about 5-6) belgian endives, trimmed, halved, and cored
- 3/4 cup walnut pieces, toasted
- 3/4 cup crumbled blue cheese
Directions
- In a large bowl, whisk together the walnut oil and lemon juice. Season with salt and pepper, to taste. Separate the endive leaves, rinse under cold water, and drain well.
- Thinly slice the leaves crosswise and add to the bowl of dressing, tossing to coat. Add the walnuts and blue cheese and toss gently. Arrange the salad on 4 salad plates and serve.