Best Chicory Endive Roquefort And Walnut Salad Recipes

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT

Endive Salad With Walnuts and Roquefort image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 small shallots, peeled and minced
2 tablespoons sherry vinegar
1/4 cup walnut oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled

Steps:

In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

Chicory-Endive Roquefort and Walnut Salad image

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

Ingredients

3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

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.