Endive Salad Recipe with Blue Cheese and Walnuts
This is an easy salad with a well balanced flavor profile perfect all year round!
Servings: 5
Ingredients
For the Salad
- 2 heads Endive
- 1 head of Ridicchio
- 1 Blood Orange
- 1 Naval Orange
- Blue Cheese
- Walnuts
- Parsley as garnish
For the Vinaigrette
- 3 tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- ½2 teaspoon Raw Garlic
- 1 Extra Large Egg Yolk - Room Temperature
- ¾ teaspoon Kosher Salt
- 14 teaspoon Black Pepper
- ½ cup Extra Virgin Olive Oil
Instructions
- Prepare the Salad: Wash and divide leaves of endive and radicchio.
- Segment citrus into slices of your choice! Pro Tip: I like using a sharp knife to cut away the peel, then slicing into rounds.
- Arrange the endive leaves in a large platter. Layer in the citrus rounds.
- Sprinkle with chopped walnuts, blue cheese, and parsley. Finish with a pinch of salt and fresh cracked pepper. Set aside.
- Prepare the Vinaigrette: Finely chop raw garlic.
- Combine all ingredients except the olive oil and mix well.
- Once everything is mixed, slowly add in olive oil last while quickly whisking.
- Drizzle the dressing over the salad, and serve!