CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD
We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.
Provided by French Tart
Categories Salad Dressings
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
- Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
- Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
- To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
- Take off the heat & cool.
- Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
- Separate the leaves gently and wash again if necessary.
- Place the leaves into an attractive flat dish or on to a serving platter.
- Crumble over the blue cheese & pour over the dressing.
- Scatter the toasted walnuts over the top & serve immediately with crusty bread.
Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1
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PAK MAX GAMING
[email protected]This salad is a bit expensive to make, but it's worth it for a special occasion.
Godswill Akpan
[email protected]I love the bitterness of the chicory and endive in this salad. It's a nice contrast to the sweetness of the Roquefort cheese.
Aleksander Harris
[email protected]This salad is a great way to get your daily dose of greens. It's also very filling and satisfying.
sheikh faird
[email protected]I'm not a fan of walnuts, so I used chopped pecans instead. It was still very good.
Nezuko lol
[email protected]This salad is so easy to make and it's always delicious. I love that I can use whatever greens I have on hand.
Zoltan Takacs
[email protected]I've made this salad for years and it's always a hit. It's the perfect salad for a dinner party.
Masser Massera
[email protected]This is one of my favorite salads. I love the combination of flavors and textures.
Mahi Safi
[email protected]I followed the recipe exactly and my salad turned out great! I will definitely be making it again.
Sobdel Sarker
[email protected]I found this salad to be a bit bland. I think it would be better with a more flavorful dressing.
Tristyn Brancamp
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Itzel Mendoza
[email protected]I'm not a big fan of Roquefort cheese, so I used crumbled feta instead. It was still very good.
Riwaj Gautam
[email protected]I added some crumbled bacon to this salad and it was amazing! The smokiness of the bacon really complemented the other flavors.
Shehzad baloch
[email protected]This salad is a great way to use up leftover chicory and endive. It's also a nice change from the usual salad greens.
Divya Keni
[email protected]I love the simplicity of this salad. It's easy to make and always turns out delicious.
Vern Hopkins
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The dressing is perfectly balanced and the walnuts add a nice crunch.
Maddax Soles
[email protected]This salad was a hit at my last dinner party. The combination of chicory, endive, Roquefort, and walnuts is divine. I highly recommend it!