MARTHA STEWART'S CELERY-ENDIVE SLAW
Steps:
- 1. Cut celery into 3-inch pieces, and then slice each piece lenghtwise into 1/8-inch thick strips. Halve each endive lengthwise, cut out core, and then slice each half lenghtwise into 1/8-inch strips. 2. Whisk together bleu cheese, vinegar, 1/8 teaspoon sald, and the pepper in a large bowl. Add oil in a slow, stead stream, whisking until emulsified. 3. Toss celery and endives with dressing, and season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and bleu cheese.
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