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Chardenoux's Salad Of Blue Cheese Nuts And Belgian Endive

Natural.Foodie's picture
Ingredients
  Fresh lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Extra-virgin olive oil/Hazelnut oil 1⁄4 Cup (4 tbs)
  Belgian endives 2 Pound (About 8 Medium Heads)
  Walnut pieces 1 Cup (16 tbs), freshly cracked
  Roquefort cheese/Fourme d'ambert cheese 6 Ounce, crumbled (Imported French Variety)
Directions

GETTING READY
1) In a small bowl, add lemon juice and salt. Stir well to dissolve the salt.
2) Gradually pour in oil in a thin stream and continue whisking until the dressing is well blended.
3) Thoroughly rinse the endives in cold running water, pat dry with paper towels.

MAKING
4) In a large salad bowl, place the separated endive leaves.
5) Sprinkle the green with walnuts and crumbled cheese.

SERVING
6) Just before serving, whish the dressing once more and drizzle over the salad to toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Endive
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
8

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