banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salad of Belgian Endives with Roquefort Dressing

    Share

    Advertisement

    A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut.

    4 Belgian endives, leaves separated
    1 head radicchio, leaves torn apart
    1 pear, sliced thin
    20 walnuts, crushed and toasted
    1 Tbsp (15 mL) chives, chopped
    Leaves from 2 sprigs of tarragon

    Roquefort Dressing

    2 tsp (10 mL) Dijon mustard
    3 oz (75 g) Roquefort cheese
    1/2 cup (125 mL) extra-virgin
    olive oil
    Juice of 1 lemon
    2 Tbsp (30 mL) white wine vinegar

    Gently wash Belgian endive and radicchio leaves. Add to salad bowl and toss with pear, walnuts, chives, and tarragon.

    For Roquefort dressing, combine all ingredients in food processor and pur?until smooth. Pour over salad and toss together. Serve immediately. Serves 4.

    Advertisement

    Salad of Belgian Endives with Roquefort Dressing

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mediterranean Hummus Pasta Salad

    Mediterranean Hummus Pasta Salad

    Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.