Julee Rosso, Sheila Lukins

Belgian Endive and Roquefort Salad

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A lovely luncheon or dinner appetizer. Also perfect served alongside roast lamb or baked chicken.

Ingredients

  • 2 heads Belgian endive
  • ¾ cup large walnut pieces
  • 2 tablespoons Chopp

Method

  1. Rinse the endive; separate the leaves, and pat dry. Cut the leaves lengthwise into julienne strips.
  2. Place the endive in a bowl, and add the walnuts, parsley, and pepper; toss together. Drizzle the vinaigrette over the salad, and toss gently.
  3. Divide the salad among four plates, and scatter the cheese on top. Serve immediately.