Endive and Walnut Salad with Roquefort
Why this recipe works
- Crisp and creamy contrast: Bitter, crunchy endive and walnuts are balanced by soft, salty blue cheese.
- Sharp but balanced dressing: Dijon mustard helps emulsify the vinaigrette while white wine vinegar cuts through the richness of the cheese.
- Ready in minutes: With no cooking required, the salad comes together quickly once the leaves are washed and dried.
Get the most out of this recipe
Ingredient notes
- Choose crisp endive: Use fresh, lively leaves with no wilting; the salad relies on their crunch and slight bitterness.
- Use a good blue cheese: Roquefort-style cheese should be creamy, salty and assertive, as it provides much of the salad’s depth.
- Changing the cheese softens the flavour: Goat’s cheese will make the salad milder and creamier, but it will not give the same sharp, salty finish.
Texture tips
- Dry the leaves thoroughly: Any water left on the endive will thin the vinaigrette and soften the leaves.
- Dress lightly at first: Add the vinaigrette gradually so the leaves are coated rather than weighed down.
Make-ahead tips
- Keep components separate: For the best texture, store the endive, walnuts, cheese and vinaigrette separately, then toss just before serving.
- Prep the leaves ahead: The endive can be trimmed, washed and dried in advance, then kept chilled until needed.
Serving ideas
- Serve with richer mains: Its bitter leaves, acidity and salty cheese make it a good counterpoint to roast chicken, steak or a simple tart.
- Finish with extra crunch: A few extra walnuts scattered over the top give the salad a more defined texture.
Equipment you'll need
Ingredients
Instructions
- Trim the curly endive, separate the leaves, then rinse and dry them very well so the dressing clings. Tear any large leaves into bite-sized pieces and put them in a mixing bowl.
- In a small bowl, whisk together the dijon mustard and white wine vinegar. Whisk in the olive oil in a thin stream until glossy and lightly thickened, then season with black pepper.
- Add the walnuts to the endive, drizzle over the vinaigrette, and toss gently to coat without bruising the leaves. Crumble over the blue cheese and serve straight away so the salad stays crunchy.
Recipe notes
Tips
- Dry the endive thoroughly after washing; any water left on the leaves will dilute the vinaigrette and soften the salad.
- For a milder bite, start with half the vinaigrette, toss, then add more to taste.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised blue cheese.
Substitutions
- Replace white wine vinegar with champagne vinegar for a softer, rounder acidity.
- Replace walnuts with pecan nuts for a sweeter, softer crunch.
- Replace blue cheese with goat cheese for a milder, creamy finish.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate the dressed salad for up to 1 day, but the leaves will soften; for better texture, store the endive, walnuts, blue cheese and vinaigrette separately and toss just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard Tree nuts Walnuts
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