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I was so fortunate to receive Eric Ripert’s Vegetable Simple and Seafood Simple Cookbooks for Christmas and I am loving adding these recipes to my dinner party menus.

In fact, I made an all vegetable new year’s feast from the vegetable recipes in Erics book. It was delicious and it did not disappoint.

Eric’s food is simple, stunning to look at, and it is truly delicious and crave-able.

This salad includes blue cheese and I know there are great debates about blue cheese and actually I am a little timid when it comes to blue cheese myself. So I went on a journey and researched the many different varieties of blue cheese. I was pleasantly surprised to find that you can find a blue cheese that will please any palate. I went for a milder, creamier variety and I loved it. If it is an absolute no for you, then substitute the blue cheese for feta cheese.

The salad is a pinwheel of endive leaves surrounding a small pool of delicious blue-cheese dressing so if you like you can serve this as an appetizer. Your diners can simply use the endive leaves to dip or scoop the blue cheese dressing.

Endive leaves are so deliciously crisp and their taste pairs so well with the blue cheese!

Belgian Endive Salad with Blue Cheese Dressing

This is a super delicious but simple salad.
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Prep Time 30 minutes
Servings 4 servings

Ingredients
  

  • 4 large heads Belgian endive

Salad Dressing

  • 1/2 cup crumbled blue cheese or feta cheese
  • 1/2 cup creme fraiche or plain greek yogurt
  • 1/4 cup whole milk
  • 1 tbsp lemon juice
  • Salt and Black Pepper

Garnish

  • 1 tsp lemon zest for garnish
  • 1 tbsp blue cheese or feta cheese for garnish
  • 1 tbsp chopped walnuts for garnish
  • 1 tsp chopped chives
  • 1 tsp chopped parsley

Instructions
 

Salad Dressing

  • In a food processor, mix cheese, creme fraiche (yogurt), milk. Pulse the dressing taking care not to over mix. You want the dressing to have some chunks or texture.

Assemble the Salad

  • On individual plates arrange the endive leaves in a pinwheel or spoke pattern. The flat side of the endive leaf should be placed in the middle with the points facing out.
  • Spoon the dressing in to the centre of the plates. Drizzle a little around the leaves.
  • Garnish the salad in the middle with blue cheese, walnuts, chives, parsley, lemon zest.

Notes

Note:  The salad dressing can keep in a jar in the refrigerator for a week or so.
I often serve this as an appetizer because it is easy to eat with your hands.
Enjoy.
Tried this recipe?Let us know how it was!