Endive, Walnut and Roquefort Salad
Why this recipe works
- Crisp and crunchy: Fresh endive and toasted walnuts give the salad a clean, lively texture.
- Sharp but balanced: Dijon mustard and red wine vinegar cut through the richness of the blue cheese.
- Ready quickly: Only the walnuts need brief toasting, so the salad comes together in minutes.
Get the most out of this recipe
Timing notes
- Serve straight away: Dress the endive just before serving so the leaves stay crisp and the cheese keeps its texture.
Ingredient notes
- Choose firm endive: Look for fresh, crisp leaves and trim away any tough base before tossing.
- Use a full-flavoured blue cheese: Roquefort gives a distinctive salty tang, but another good blue cheese will still work well.
- Dry the leaves well: Excess water stops the vinaigrette from clinging and can make the salad taste flat.
Make-ahead tips
- Keep components separate: Toast the walnuts and make the dressing ahead, but store them separately from the endive until serving.
- Best eaten fresh: Once dressed, the salad softens quickly, so it is at its best on the day it is made.
Serving ideas
- Serve with rich mains: Its sharp, bitter and salty profile pairs well with roast chicken, steak, gratins or creamy soups.
- Wine pairing: A crisp white wine with good acidity works well against the blue cheese and vinaigrette.
Equipment you'll need
Ingredients
Instructions
- Toast the walnuts in a dry frying pan over a medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly browned. Tip onto a plate to cool slightly.
- In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, fine sea salt and black pepper. Whisking constantly, slowly drizzle in the extra virgin olive oil until the dressing looks glossy and lightly thickened.
- Trim away any tough base from the curly endive, then separate the leaves and pat dry if needed. Add the endive to the bowl and toss to coat.
- Add the toasted walnuts and crumble over the blue cheese, then toss very gently so the cheese stays in small pieces. Serve straight away while the endive is crisp.
Recipe notes
Tips
- Dry the endive well before dressing so the vinaigrette clings and the leaves stay crunchy.
- For a smoother emulsion, whisk the mustard and vinegar for 10 seconds before adding the oil in a thin stream.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised blue cheese.
Substitutions
- Replace Red wine vinegar with White wine vinegar for a slightly softer acidity.
- Replace Walnuts with Hazelnuts for a sweeter, more rounded nuttiness.
- Replace Blue cheese with Goat cheese for a milder, creamier finish.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate the dressed salad for up to 1 day; the endive will soften. For better texture, store the dressing separately and toss just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard Tree nuts Walnuts
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