Belgian Endive Salad with Blue Cheese (1113)
Aya Brackett
Total Time 15 mins
AuthorDeborah Madison,

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

Directions

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.

Belgian Endive Salad with Blue Cheese

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