Belgian Endive With Roquefort Dressing Recipes

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

13 BEST WAYS TO COOK WITH ENDIVES

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• Prep an endive recipe in 30 minutes or less!

ENDIVE, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

BELGIAN ENDIVE AND GORGONZOLA DRESSING

Steps:

• Trim, wash and dry endive leaves; arrange on two salad plates.
• In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
• Spoon dressing over leaves.

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• Trim the base of the endive using a diagonal cut, then separate the leaves Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much. Spoon the mixture into the endive leaves and garnish with the watercress. For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired. *Roquefort Dressing Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor. The Vintage Press recipe provided courtesy of Chef David Vartanian

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• Trim the base of the endive using a diagonal cut, then separate the leaves.
• Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
• Spoon the mixture into the endive leaves and garnish with the watercress.
• For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
• Roquefort Dressing:.
• Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.

BELGIAN ENDIVE WITH ROQUEFORT DRESSING

Steps:

• In a small bowl, whisk mustard with vinegar.
• Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
• In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled.