The first time I had this classic salad was at my patisserie internship after graduating from the Cordon Bleu. It wasn’t paid but I got a homemade lunch every day by the two French woman chefs. That day had been no different too- a big hunk of Roquefort was pulled out of the fridge and some gorgeous endives, walnuts, and an apple. If you’ve never seen endives before- you’ll be able to identify them at the market as what looks like a large lettuce bud. The leaves are bitter so they go great with the creamy Roquefort and apples.
The salad is easy to make- you can do a more rustic version, slicing the endives, or something a bit more elegant by quartering them and then drizzling with the dressing and sprinkling with the toppings for a beautiful presentation.
For this version, I pumped it up a bit adding comté and honey glazed walnuts – something so easy, it’s almost sinful. I just imagine someone having a dinner party in a beautiful Parisian apartment and the guests being like- how did you do this! An easy toss of the hair, and oh ma chérie! I glazed them myself! I’ll explain that little trick in a bit.
All you need for this is a cutting board, 4 endives, an apple, a hunk of comté and Roquefort cheese, walnuts, honey, lemon and crème fraiche.
Depending on the style you’re going for, quarter or slice the endives. I used two different kinds- one purple! Dice the apple and comté, and throw it in the bowl. Put the walnuts in a saute pan and toast them. Once you smell them, they’re done! Turn off the heat and add about 3-4 tablespoons of honey, tossing, until they’re coated. What did I say- easy peasey!
Next make the dressing. In a bowl crumble the blue cheese, add in the crème fraiche, and lemon juice. Lots of salt and pepper, and give it a good stir! Pour over the salad and toss! Dinner party or pique-nique ready in a flash!
French Endive Salad
For 4 people
1 apple (I like Gala but any red apple will do)
100g walnuts, chopped or halved
150g comté (add as much or as little as you’d like)
150g Roquefort or other blue cheese (the slice should be about the size of your palm)
3-4 tablespoons of crème fraiche
3 tablespoons lemon juice (about one half of a lemon)
3-4 tablespoons honey
In a bowl, add the sliced or quartered endives, chopped apple and comté.
Saute the walnuts in a pan with no oil to toast them, about 5-7 minutes, tossing occasionally. Turn off the heat and add the honey, tossing or stirring to coat. Let cool.
Make the dressing. Crumble the Roquefort into a small bowl, and stir in the crème fraiche and lemon juice. Salt and pepper to taste!
Add the walnuts to the salad and toss with the dressing!
Brought to you by: Molly Wilkinson