Salad of Radish Sprouts, Endive, Pepper, and Mushrooms

Name: Salad of Radish Sprouts, Endive, Pepper, and Mushrooms
Yield: 4 generous servings
Cuisine: American
Ingredients: ¼ cup crumbled or chopped blue cheese; Small piece minced garlic (or 2 teaspoons finely minced scallion); Small piece minced garlic (or 2 teaspoons finely minced scallion); About 2 teaspoons red wine vinegar; Pepper to taste; 6 tablespoons heavy (or whipping) cream; 2 medium red peppers, cut into small dice; 4 medium Belgian endive (½ pound), bases cut out, then sliced into julienne strips 2–3 inches long; ½ pound small white mushrooms, sliced thin (see Note); 1 pack radish sprouts (about 4 ounces), roots trimmed

Preparation info

4
generous servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Full-flavored and colorful, this blue cheese-dressed salad makes a lively first course for a light meal; or serve it with a hamburger, chop, or steak for a fast, good dinner.

Ingredients

¼ cup crumbled or chopped blue cheese
Small piece minced garlic (or 2 teaspoons

Americas
Japan
United States
Starter
Dinner
Vegetarian
Summer
Gluten-free

Method

Using a fork, mash together blue cheese, garlic or scallion, vinegar, and pepper; gradually stir in the heavy cream.
Combine red peppers, endive, mushrooms, and sprouts in a bowl; toss to mix. Divide among 4 plates, drizzle with the dressing. Serve.