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Endive and Roquefort Salad with Toasted Walnuts
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Malcolm Gluck and Mark Hix
Published 2005
BELGIUM ENDIVE, OR CHICORY, CAN BE A LITTLE BORING ON ITS OWN IN A SALAD, unless it has a really good mustardy vinaigrette, or this classic Roquefort dressing. The walnuts give it a delicious savoury crunch in a crouton sort of fashion.
Ingredients
4 mediumheads 30 g 1 oz
Method
- With a knife, trim the roots from the endive and separate the leaves, removing any that are discoloured. Wash and dry them in a salad spinner or colander.
- Preheat the grill and place the walnuts onto some foil on the grill tray. Drizzle with the olive oil, season with the sea salt, and grill until lightly toasted. Leave to cool.
- To make the dressing, ble
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