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Endive Salad with Roquefort Cheese

Endive Salad with Roquefort Cheese
  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 4
Endives are member of the daisy family (chicory genus) and have a rico, crunchy texture with a touch of bitterness. They can be served raw as a salad or sautéed to create a unique and elegant dish. Versatile in nature, endives can be used as a garnish or light appetizer before a special holiday meal–just as my grandmother likes to do. Today’s recipe is for a no-fuss salad with a creamy Roquefort dressing.

Ingredients

  • 4 white endives
  • 4 red endives
  • 1 cup fresh (liquid) cream
  • 1/2 cup mayonnaise, preferably olive-oil based
  • 1/2 cup Roquefort cheese, crumbled
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Directions

  • 1
    Start by preparing the Roquefort dressing; combine the cream, mayonnaise, salt, pepper and crumbled cheese in a bowl. Mix with a fork or metal whisk.
  • 2
    Next, slice the white endive and transfer to a plate. Then peel off individual leaves from the red endive and use to garnish the dish, like flower petals.
  • 3
    Last, drizzle the Roquefort cheese dressing over the salad and sprinkle the walnuts on top. Serve as an accompaniment to any main dish or place in a large bowl for family-style serving. This salad makes a sabrosa addition to any meal and goes well with ham or baked turkey.

  • For fresher results, it’s recommended to slice the endive just before serving.
  • The salad dressing can be prepared the day before to reduce prep time.

No nutrition information available for this recipe

  • Endives are member of the daisy family (chicory genus) and have a rico, crunchy texture with a touch of bitterness. They can be served raw as a salad or sautéed to create a unique and elegant dish. Versatile in nature, endives can be used as a garnish or light appetizer before a special holiday meal–just as my grandmother likes to do. Today’s recipe is for a no-fuss salad with a creamy Roquefort dressing.
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