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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david gibson
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it.
Kiran Limbu
[email protected]This salad is a great way to use up leftover chicken or steak.
Mohammed Delowar
[email protected]I love that this salad is so versatile. You can easily add or remove ingredients to suit your taste.
Md jihad Miaz
[email protected]This salad is so refreshing and flavorful. It's the perfect way to start a meal.
Bwambya Chongo
[email protected]I've never made a salad with chicory and endive before, but I'm so glad I tried this recipe. It's definitely a new favorite.
Ahmed Hasin
[email protected]This salad is perfect for a light lunch or dinner.
Leilo Cole
[email protected]I love the simplicity of this salad. It's only a few ingredients, but they all come together to create a delicious and satisfying dish.
Kîñg KímbøwåUG
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Latonya Bennett
[email protected]I added some crumbled bacon to this salad and it was amazing!
Lokesh Lamichhane
[email protected]I'm not a fan of Roquefort cheese, so I used blue cheese instead. It was still delicious.
Hm Yeasin Manik MT
[email protected]This salad is delicious and healthy. I love that it's packed with nutrients.
Shamwene andreheid Andreas
[email protected]I've made this salad several times and it's always a hit. It's a great salad to serve for a special occasion.
Daniel Misley
[email protected]This salad is a great way to use up leftover chicory and endive.
yohannes gebre
[email protected]I love the combination of flavors in this salad. The bitterness of the chicory and endive is perfectly balanced by the sweetness of the pears and the creaminess of the Roquefort cheese.
Jarar Khan
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Bilguun Bilguun
[email protected]I've never been a fan of chicory or endive, but this salad changed my mind. The bitterness was mellowed out by the other ingredients, and the overall flavor was really enjoyable.
Wasi-ul-allah Tariq Lakho
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Alamode Hd
[email protected]This salad was a delightful combination of flavors and textures. The bitterness of the chicory and endive was perfectly balanced by the sweetness of the pears and the creaminess of the Roquefort cheese. The walnuts added a nice crunch, and the dressi