Ok, Endive Salad with Blue Cheese & Dressing here we go. The blog was lacking some salad recipes so I decided to add one of my favorite ones. It is my quickest salad too, and despite its “speed”, on the taste level it is very “refined”.
Belgian endives are actually a fine little thing. They are known for their little bitter taste. The best Belgian endives are actually the most light ones. The lighter they look, the less bitter they are. To have white endives, they grow below the soil surface as they grow. Only the tip of the leaves are out of the soil. It is important that they are kept outside of the sunlight so that they don’t become green and bitter. This is actually why their are often wrapped in blue paper to protect it form light (but if you are trying to live on a zero waste approach you might avoid the paper 😉 ).
The blue cheese brings a softness to the soft bitterness of the endive. And the dressing a little acidity that I hope you will like. So get ready, get some endives and get ready to almost zero effort. And if you are not allergic to walnuts, you can complete the dressing with some crashed walnuts. It is delicious!
| Prep Time | 15 minutes |
| Servings |
people
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- 3 small endives
- 2 tablespoons Blue Cheese (Roquefort or Gorgozonla are perfect!)
- 2 tablespoons olive oil
- 1 tablespoon walnut oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dijon Mustard à l'ancienne (optional)
- salt & pepper
Ingredients
Salad
Dressing
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- Start by cleaning the endives under cold running water.
- Cut them into round slices and put them in a bowl. Add pieces of blue cheese on top.
- Prepare the dressing in a small bowl: the olive oil, walnut oil, red wine vinegar, lemon juice, Dijon mustard, Dijon Mustard à l'ancienne, salt and pepper. Put it in the salad bowl, and ready to go!
