Endive Roquefort Salad
User Reviews
5
6 reviews
Excellent
Endive Roquefort Salad
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This endive Roquefort salad is simple, satiating, and sophisticated, thanks to its balance of tastes and textures from endive, blue cheese, caramelized walnuts, grapes, radishes, and Dijon.
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Ingredients
For the candied walnuts
- Scant 1/2 cup walnut halves snapped in half
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1 1/2 teaspoons walnut oil
For the endive salad
- 3 Belgian endives (red or yellow)
- 1 2/3 cups green grapes halved (or substitute chopped apples, or red grapes
- 20 radish thinly sliced (from about 3 bunches
- 1 cup plus 1 tablespoon Roquefort cut into cubes the size of a postage stamp
- 4 handfuls watercress or substitute mixed salad greens, from 1 bunch
For the vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
- 2 tablespoons chives snipped
- lemon juice fresh
- honey optional, runny
Instructions
Make the candied walnuts
- Line a rimmed baking sheet with parchment paper or Silpat. Caramelize the walnuts by putting them in a frying pan or skillet over medium-high heat with sugar, salt, cayenne, and walnut oil. Cook until the sugar is caramelized and turns an amberish, dark brownish color, stirring occasionally to make sure all the nuts are coated, about 3 minutes. Do not turn your back on the nuts as they are caramelizing. Immediately dump the caramelized walnuts onto the baking sheet, spread in a single layer, and let cool.
Make the endive salad
- Discard the outer leaves of the endives. Slice each endive crosswise into rings or, for a more dramatic presentation, trim the stem ends, peel the leaves away from one another, and use them whole.
- In a large salad bowl, gently toss all the salad ingredients.
Make the vinaigrette
- Whisk the oil, vinegar, and mustard together really well until emulsified. Season and add the chives and a good squeeze of lemon juice to taste and a drop of honey, if desired.
Assemble everything
- Drizzle the vinaigrette over the salad and gently toss so that everything is well coated. Serve immediately.
Nutrition Information
Show Details
Serving
1portion
Calories
604kcal
(30%)
Carbohydrates
26g
(9%)
Protein
16g
(32%)
Fat
50g
(77%)
Saturated Fat
15g
(75%)
Monounsaturated Fat
22g
(110%)
Cholesterol
53mg
(18%)
Sodium
1402mg
(58%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 604kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 16g | 32% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 53mg | 18% |
| Sodium | 1402mg | 58% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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