Autumn has arrived, and with it, the craving for comforting and flavorful dishes. This endive, walnut, and Roquefort salad perfectly embodies the season. Crunchy, bitter, sweet, and salty, it offers an explosion of flavors and an irresistible texture. Imagine yourself on an autumn evening, after a long day, preparing this salad in just a few minutes. A glass of white wine in hand, you savor each bite, appreciating the simplicity and refinement of this dish.
This salad is much more than just a starter. It's a culinary journey that transports you to the heart of France, where authentic flavors and quality ingredients reign supreme. Let yourself be seduced by the subtle bitterness of the endives, the crunch of the walnuts, the melt-in-your-mouth Roquefort cheese, and the sweetness of a homemade vinaigrette. An ideal salad to accompany grilled meat, fish, or simply to enjoy on its own for a light and satisfying lunch.
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Ingredients
Serves 4:
- 4 endives
- 100g of Roquefort cheese
- 50g of walnut kernels
- 2 tablespoons of red wine vinegar
- 6 tablespoons of walnut oil
- 1 teaspoon of wholegrain mustard
- Salt and pepper
- Optional: a few leaves of green salad (lettuce, lamb's lettuce)
Instructions
- Wash and dry the endives. Remove the outer leaves if they are damaged. Cut off the base of the endives and slice them thinly.
- Cut the Roquefort cheese into small cubes.
- Roughly crush the walnut kernels.
- In a salad bowl, prepare the vinaigrette: mix the vinegar, walnut oil, mustard, salt and pepper.
- Add the sliced endives, Roquefort cheese and crushed walnuts to the salad bowl.
- Mix gently to coat all the ingredients well with the dressing.
- If you wish, add a few green salad leaves for a more substantial salad.
- Serve immediately.
Chef's Tips
- To reduce the bitterness of endives, you can soak them for a few minutes in cold lemon water.
- You can replace Roquefort with another blue cheese of your choice, such as Bleu d'Auvergne or Gorgonzola.
- For a more indulgent vinaigrette, add a teaspoon of honey.
- Feel free to personalize this salad by adding other ingredients, such as apples, pears, or raisins.
Conservation
It's best to eat this salad immediately after preparing it to enjoy the freshness of the ingredients. If you wish to prepare it in advance, keep the sliced endives, Roquefort cheese, and walnuts separate, and combine everything just before serving.
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