Belgian Endive and Roquefort Salad Recipe
Ingredients
| 8 leaves of chicory per person | ||
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon pepper scant | ||
| 3 oz. roquefort cheese | ||
| Vinegar | 2 Ounce | |
| Sherry | 2 Tablespoon | |
Directions
Cut off the root ends of chicory.
Wash them.
Dry them well.
Roll in a cloth and store in the vegetable compartment of the refrigerator.
Roquefort Dressing: Blend in a liquidizer 2 oz. vinegar, 2 tablespoons sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper and scant 3 oz. roquefort cheese.
Store in a cool place.
Wash them.
Dry them well.
Roll in a cloth and store in the vegetable compartment of the refrigerator.
Roquefort Dressing: Blend in a liquidizer 2 oz. vinegar, 2 tablespoons sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper and scant 3 oz. roquefort cheese.
Store in a cool place.
Chef
