Chardenoux's Salad Of Blue Cheese Nuts And Belgian Endive Recipe

Summary

Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Fresh lemon juice2 Tablespoon
 Salt1⁄4 Teaspoon
 Extra-virgin olive oil/Hazelnut oil1⁄4 Cup (4 tbs)
 Belgian endives2 Pound (About 8 Medium Heads)
 Walnut pieces1 Cup (16 tbs), freshly cracked
 Roquefort cheese/Fourme d'ambert cheese6 Ounce, crumbled (Imported French Variety)

Nutrition Facts

Serving size

Calories 258 Calories from Fat 204

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 19.1 mg

Sodium 470.2 mg19.6%

Total Carbohydrates 6 g2%

Dietary Fiber 5 g19.9%

Sugars 0.4 g

Protein 8 g16.9%

Vitamin A 53.6% Vitamin C 15.2%

Calcium 21% Iron 8.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a small bowl, add lemon juice and salt. Stir well to dissolve the salt.
2) Gradually pour in oil in a thin stream and continue whisking until the dressing is well blended.
3) Thoroughly rinse the endives in cold running water, pat dry with paper towels.

MAKING
4) In a large salad bowl, place the separated endive leaves.
5) Sprinkle the green with walnuts and crumbled cheese.

SERVING
6) Just before serving, whish the dressing once more and drizzle over the salad to toss well.
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