Belgian Endive Salad with Blue Cheese
Aya Brackett
At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).
How to Make It
Step 1
1
Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.
Step 2
2
Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.
Step 3
3
*Find at well-stocked grocery stores.
Step 4
4
Make ahead: Vinaigrette, up to 1 day.
Ingredients
2 tablespoons finely diced shallot (about 1 medium)
About 1/4 tsp. sea salt, divided
1 tablespoon aged sherry or red wine vinegar
1 teaspoon Dijon mustard
3 to 4 tbsp. roasted walnut oil* or olive oil
4 heads Belgian endive, separated into leaves; or 1 large head radicchio, quartered and sliced very thinly crosswise
1 to 2 tbsp. snipped chives
About 1/2 cup crumbled blue cheese
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