Endive Salad With Blue Cheese Dressing

By Martha Rose Shulman

Endive Salad With Blue Cheese Dressing
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(292)
Comments
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I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

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Ingredients

Yield:4 servings
  • 1small garlic clove, finely minced or puréed
  • ½cup plain yogurt, thinned out with a little milk if thick
  • 2tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about ½ cup)
  • ½teaspoon Dijon mustard
  • 4large or 6 medium endives
  • Minced chives
  • 1apple, cut in very small (¼ inch or smaller) dice and tossed with lemon juice for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

174 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 370 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
292 user ratings
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Comments

Curtis Hartman

The dressing lacks smoothness and strong roquefort flavor. Consider replacing the yogurt with buttermilk/sour cream and adding some additional flavor, like worchestershire sauce, tabasco, and/or lemon.

Leslie

Add the juice of 1/2 a lemon to liven it up a bit.

Sandy

I've made this numerous times. We positively love it. And if there's no endive available? Good old iceberg. Or romaine, bibb, whatever.

Barb

I had to seriously doctor this up: chili crisp in the dressing, topped with sliced Turkish apricots and walnuts. Before the dressing I drizzled pomegranate molasses over the endive. Despite all the strangeness of this recipe it was a major hit. Endive enhanced is what I call it. Will make again.

Bibi

@Curtis Hartman has it right -- the combination of yogurt and blue cheese just isn't quite right -- sour cream probly better + hot sauce, or worch. Lemon isn't enough. The garlic does though bridge the cheese and the yogurt if you wait a few seconds on the palate. Anyhoo, needs a kick of some sort.

Daniel

Loved this salad recipe!

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