Belgian Endive Salad with Blue Cheese

Photo: Aya Brackett; Styling: Amy Wilson
At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).

Yield:

Serves 6 to 8

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 90
Caloriesfromfat 83 %
Protein 2.1 g
Fat 8.4 g
Satfat 2.1 g
Carbohydrate 2 g
Fiber 0.8 g
Sodium 181 mg
Cholesterol 6.3 mg

Ingredients

2 tablespoons finely diced shallot (about 1 medium)
About 1/4 tsp. sea salt, divided
1 tablespoon aged sherry or red wine vinegar
1 teaspoon Dijon mustard
3 to 4 tbsp. roasted walnut oil* or olive oil
4 heads Belgian endive, separated into leaves; or 1 large head radicchio, quartered and sliced very thinly crosswise
1 to 2 tbsp. snipped chives
About 1/2 cup crumbled blue cheese

Preparation

1. Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.

2. Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.

*Find at well-stocked grocery stores.

Make ahead: Vinaigrette, up to 1 day.

Note:

Deborah Madison,

November 2013