Sunday, April 24

Endive, Orange & Roquefort Salad

I like salads that taste good all year long. Using ingredients that I can easily find anytime at my green grocer or market. This salad is the perfect layering of sweet orange and tart apple, spicy Roquefort cheese, and peppery arugula. I love arugula! It makes everything taste better.... but that's just my opinion.

As I've stated on many occasions, I love salad and this one makes a great starter course, a light lunch or pairs well with grilled salmon or chicken. Enjoy!

Endive, Orange & Roquefort Salad
Serves 6
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For The Vinaigrette:
  • 1/2 teaspoon Grated Orange Zest
  • 1/4 cup Freshly Squeezed Orange Juice
  • 1/4 cup Olive Oil
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Kosher Salt 
  • 1/3 teaspoon Freshly Ground Black Pepper
For The Salad:
  • 2 heads Belgian Endive
  • 1/2 cup Walnut Halves, toasted
  • 1/4 pound French Roquefort Cheese, diced into 1/2 inch pieces
  • 1 tart Apple of your choosing, unpeeled, cored and medium-diced
  • 4 ounces Baby Arugula
  • 1 Orange
For The Vinaigrette:
  • In a small bowl, whisk together all vinaigrette ingredients. Whisk until lightly emulsified; set aside.
  • You can make the vinaigrette ahead, refrigerate it, and pull it out when you are ready to assemble your salad.
For The Salad:
  • Toast the walnuts in a dry saute pan over low heat for 5 to 7 minutes, until lightly browned.
  • Cut the heads of endive in half lengthwise, remove the triangle core at the base of  each half so the leaves separate, and cut the leaves in half lengthwise again. Place in a large shallow bowl.
  • Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, apple and arugula; then toss well.
  • Zest the orange over the salad with a strip zester. 
  • Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them into the salad. Discard the membranes. 
  • Sprinkle with Kosher salt if you choose and serve. 

The Domestic Curator

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