CHARDENOUX'S SALAD OF ROQUEFORT, WALNUTS, AND BELGIAN ENDIVE
This is one of my favorite wintertime salads: crunchy Belgian endive, freshly cracked walnuts,
and piquant Roquefort, all tossed in a lemony dressing of fragrant hazelnut oil. When I prepare
this salad, I like to toss it in a huge glass salad bowl, leaving the Belgian endive leaves whole.
It makes the salad a bit harder to eat – your guests will have to slice the salad greens themselves –
but I love the way the nuts and cheese sort of get captured inside the leaves, making for a lovely
burst of flavor when you come upon the trio in a single bite! While Roquefort is the traditional
cheese used in this classic bistro salad, you might enjoy Fourme d'Ambert, a blue that I find is
creamier and often more full-flavored. At the charming Paris bistro Chardenoux, they offer the
classic version, with plenty of Roquefort and walnuts in olive oil dressing.
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2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/4 cup best-quality hazelnut oil or extra-virgin olive oil
2 pounds Belgian endive (about 6 endives)
1 cup best-quality or organic walnut pieces
6 ounces imported French Roquefort or Fourme d'Ambert cheese, crumbled
||In a small bowl, combine the lemon juice and salt and stir to blend.
Add the oil and stir to blend. Adjust the seasoning; set the dressing aside.|
||Separate the endive leaves; wash the endive in several changes of water and pat them dry.
Place the whole leaves in a large salad bowl. Sprinkle on the walnuts and crumbled cheese. |
||Pour on the dressing and toss. Check for salt. Serve immediately.|
Excerpted from BISTRO COOKING copyright © 1989 Patricia Wells.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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