Nutty endive with Roquefort

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

You really need to get your hands dirty here. The flavoured crème fraîche has to cover every bit of endive leaf in order to flavour it properly, because endive’s fresh, watery and slightly bitter nature asks for a lot of rich dressing. On top of that I add butter-toasted nuts, a welcome addition to almost any salad, to make this a truly sumptuous starter.

A note about Roquefort and other European cheeses: as a general rule, most continental cheeses use rennet, a cluster of enzymes t