This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck. Certain to impress.
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
- 45 M
- 45 M
- Serves 4
- For the candied walnuts
- Scant 1/2 cup (75 grams) walnut halves, snapped in half
- 3 tablespoons (40 grams) brown sugar
- 1/2 teaspoon (3 grams) salt
- Pinch cayenne
- 1 1/2 teaspoons (7 milliliters) walnut oil
- For the endive salad
- 3 Belgian endives (red or yellow)
- 1 2/3 cups (250 grams) green or red grapes, halved
- 20 radishes, thinly sliced (from about 3 bunches)
- 1 cup plus 1 tablespoon (150 grams) Roquefort, cut into cubes the size of a postage stamp
- 4 handfuls (about 4 ounces) watercress from 1 bunch watercress (or substitute mixed salad greens)
- For the vinaigrette
- 6 tablespoons (89 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) white wine vinegar
- 2 teaspoons (10 milliliters) Dijon mustard
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons chives, snipped
- Fresh lemon juice
- Runny honey (optional)
- Make the candied walnuts
- 1. 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
- 2. 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.
- 3. In a large salad bowl, gently toss all the salad ingredients.
- Make the vinaigrette
- 4. 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
- 5. Drizzle the vinaigrette over the salad and gently toss so that everything is well coated. Serve immediately.