Endive Salad with Roquefort

This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck. Certain to impress.

Endive Salad with Roquefort

This endive salad with roquefort is simple, satiating, and sophisticated thanks to its balance of tastes and textures. Certain to impress even fussy dinner guests.–Renee Schettler Rossi

Endive Salad with Roquefort

  • Quick Glance
  • (1)
  • 45 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
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  • For the candied walnuts
  • For the endive salad
  • For the vinaigrette


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 the 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 transfer the caramelized walnuts to 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.

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Recipe Testers' Reviews

This is a very satisfying salad that can be served as a starter or lunch entrée. The components complement each other perfectly to create a nice combination of sweet, salty, crunchy, and creamy. I only wanted to serve half the recipe as a lunch for 2, so I combined and dressed half the ingredients and kept the rest in the refrigerator for the following day. My salad didn't look exactly like the photo because I used all yellow Belgian endive. Also, I used mixed salad greens instead of watercress. The walnuts can be made and eaten as a snack whether or not you're making the complete salad. You can use more than a pinch of cayenne if you like things spicier. You'll know when the nuts are done because the sugar turns dark, and you'll smell it and see a little smoke. You need to quickly remove the nuts to a parchment-lined baking sheet or a Silpat to stop the cooking and let them cool. The amount of vinaigrette was correct in proportion to the salad ingredients.

The best way I can think of to sum up this dish is "A Vineyard Tour in a Salad." Between the bitterness of the endive, sweetness of the candied walnuts, freshness of the grapes, and richness of the cheese, this is so wonderfully balanced and makes for a fantastic appetizer or even light lunch alongside a nice citrusy Sauvignon Blanc. The dressing was just right as a vinaigrette—flavorful enough to add a little kick but not so overbearing that it masked any of the main event. I used mixed greens instead of watercress. The amount of vinaigrette was just right for 4 decently sized (but not meal-sized) salads.

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      1. I agree with you about the mustard (but I find Edmund Fallot to be the best of the lot) and think you might like the mayo version. It helps the dressing emulsify and makes it a little creamy. I whisk it with a small flat whisk to incorporate it completely. It’s especially good with a little blue cheese thrown in (and it doesn’t hurt to mix in a few cut up anchovies if you are so inclined).

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