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Category: Salad
Prep Time: Cook Time: Total Time:
Salad:
3/4 cup Roquefort
3 tbsp unsalted butter, softened
3 oz cream cheese, softened
2 large Belgian endives
Dressing:
1 tsp Dijon mustard
2 tbsp white wine vinegar
Kosher salt and freshly ground black pepper
2 tbsp walnut oil
1/4 cup vegetable oil
1 small shallot, minced
Garnish:
2 tbsp finely chopped toasted walnuts
4 fresh watercress sprigs
1/2 McIntosh apple
Combine the Roquefort, butter, and cream cheese in a food processor and blend until smooth. You should have about 3/4 cup.
To make the salad, cut 1/4 inch from the bottom of the endives and peel away the outer leaves. (Reserve the inner core for another use.) Spread each leaf with a 1/4”-thick layer of Roquefort mixture and press the leaves back together to reconstruct the shape of the whole endive. Wrap in plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
To prepare the dressing, whisk the mustard with the vinegar, salt, and pepper in a small bowl. Add the oils in a slow stream, whisking constantly until thick and emulsified. Stir in the shallots. Spoon about 1 1/2 tbsp of the dressing over the bottom of each of 4 chilled salad plates. Cut the endive into 1/2”-thick slices. Arrange 3 slices overlapping on each plate. Sprinkle with walnuts and garnish with a sprig of watercress. Cut the apple lengthwise into thin slices. Garnish each plate with 3 of the slices. Drizzle with a small amount of the remaining dressing just before serving.
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ENDIVE AND ROQUEFORT SPIRALS WITH CREAMY WALNUT VINAIGRETTE
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Category: Salad
Prep Time: Cook Time: Total Time:
Salad:
3/4 cup Roquefort
3 tbsp unsalted butter, softened
3 oz cream cheese, softened
2 large Belgian endives
Dressing:
1 tsp Dijon mustard
2 tbsp white wine vinegar
Kosher salt and freshly ground black pepper
2 tbsp walnut oil
1/4 cup vegetable oil
1 small shallot, minced
Garnish:
2 tbsp finely chopped toasted walnuts
4 fresh watercress sprigs
1/2 McIntosh apple
Combine the Roquefort, butter, and cream cheese in a food processor and blend until smooth. You should have about 3/4 cup.
To make the salad, cut 1/4 inch from the bottom of the endives and peel away the outer leaves. (Reserve the inner core for another use.) Spread each leaf with a 1/4”-thick layer of Roquefort mixture and press the leaves back together to reconstruct the shape of the whole endive. Wrap in plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
To prepare the dressing, whisk the mustard with the vinegar, salt, and pepper in a small bowl. Add the oils in a slow stream, whisking constantly until thick and emulsified. Stir in the shallots. Spoon about 1 1/2 tbsp of the dressing over the bottom of each of 4 chilled salad plates. Cut the endive into 1/2”-thick slices. Arrange 3 slices overlapping on each plate. Sprinkle with walnuts and garnish with a sprig of watercress. Cut the apple lengthwise into thin slices. Garnish each plate with 3 of the slices. Drizzle with a small amount of the remaining dressing just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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