Salade Frisée au Roquefort

Curly Endive Salad with Roquefort

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The superb flavour of the king of French cheeses goes a long way in cooking. Try just a little in a cheese sauce for serving with root vegetables; or a Roquefort cheese soufflé is a fine dish. Here, this beautiful cheese gives the flat bitter taste of curly endive a fabulous lift.


  • 1 head of curly endive
  • 100 g( oz) Roquefort cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons hazelnut or walnut oil
  • 100 ml( fl oz) crème fraîche
  • salt, milled pepper


Trim the stalk from the endive, wash the leaves and drain well. Dry in a salad spinner or basket or on a clean teacloth.

Use a wooden spoon to blend the cheese with the lemon juice and the oil in the salad bowl. Gradually whisk in the crème fraîche and season to taste.

Add the leaves, torn into smaller pieces if necessary, and toss lightly in the dressing. Serve straight away.