How To Make Endive, Roquefort And Walnut Salad
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How To Make Endive, Roquefort And Walnut Salad
Endive, Roquefort and Walnut Salad Recipe. A rich tasty endive, Roquefort and walnut salad perfect for lunch or as a hearty appetiser to a meal. Devour our Endive, Roquefort and Walnut Salad recipe.
- Prep:
- 25m
- Cook:
- 30m
- Total:
- 55m
- Serves:
- 4
Step 1: You will need
- 4 white endive
- 150 g roquefort cheese
- 100 g walnut halves
- 1 bunch of chives
- 1 egg yolk
- 1 tbsp red wine vinegar
- 3 tbsp Dijon mustard
- 1 tbsp salt
- 1/2 tbsp pepper
- 1 tbsp walnut oil
- 300 ml sunflower oil
- 1 bowl
- 1 whisk
Step 2: Free the cheese
Put the Roquefort cheese in the freezer for 15 minutes.
This will make it easier to crumble later on.
Step 3: Make the dressing
Now we have to make the dressing. Put the egg yolk, vinegar, mustard, salt and pepper into a bowl and whisk briefly but firmly. Then whisk in a few drops of walnut oil, followed by a thin stream of sunflower oil until you have a thick consistency.
If it appears to be too thick, don't worry this can be rectified at any stage by adding some hot water.
Step 4: Remove the cheese
After the 15 minutes remove the cheese from the freezer and crumble it into 1cm or half an inch cubes.
Step 5: Cut the walnuts
Chop the walnuts the same size as the cubes of cheese.
Step 6: Prepare the endive
Cut off the stalk at the base of the leaves and separate the leaves.
Step 7: Prepare the plate
Take a bowl and toss in some endive leaves into the middle of the it to create mounds. Pour some dressing over it, so it coats them evenly. Repeat. Then sprinkle on the cheese, then some walnuts and some chopped chives. Season with some ground pepper.