You are here

Belgian Endive And Roquefort Salad

Chef.Foodie's picture
Ingredients
  Chicory leaves 8
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Roquefort 3 Ounce
  Vinegar 2 Ounce
  Sherry 2 Tablespoon
Directions

Cut off the root ends of chicory.
Wash them.
Dry them well.
Roll in a cloth and store in the vegetable compartment of the refrigerator.
Roquefort Dressing: Blend in a liquidizer 2 oz. vinegar, 2 tablespoons sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper and scant 3 oz. roquefort cheese.
Store in a cool place.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes

Rate It

Your rating: None
4.12222
Average: 4.1 (18 votes)