Endive, Blue Cheese & Walnut Salad

Endive Salad Image 1

What you need: paring knife, chef’s knife, cutting board, large mixing bowl, small bowl or ramekin, measuring spoons/cups

Serves: 6

Take any bruised outer leaves of the endive lettuces. Chop about ¼ inch off the bottom.  Carefully peel four of the remaining leaves from each endive – yielding 16 leaves. Take the remaining endive and chop. Toss chopped endive, chopped walnuts and blue cheese in the Kitchen Moxie Vinaigrette. Season with salt and pepper.

Tip: I like to put a few scoops of salad into a small single serving bowl or ramekin and then turn it upside down on the plate to create a dome of the salad.

To Serve: Divide salad evenly on six salad plates and add three whole leaves to each plate.

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