Chicory-Endive Roquefort and Walnut Salad

Name: Chicory-Endive Roquefort and Walnut Salad
Prep time: 10 min
Total time: 10 min
Yield: 6-10 serving(s)
Ingredients: 3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off; 6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice; 4 ounces toasted fresh walnut pieces; 1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice; 3 tablespoons sunflower oil; 2 teaspoons Dijon mustard; 4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar; 1 teaspoon sugar; 1/2 lemon, juice of; salt & freshly ground black pepper

Submitted by French Tart

"We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter."

Download

photo by COOKGIRl

Ready In:: 10mins
Ingredients:: 10
Serves:: 6-10

ingredients

SALAD
3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
DRESSING
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
¹⁄₂ lemon, juice of
salt & freshly ground black pepper

directions

To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
Take off the heat & cool.
Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
Separate the leaves gently and wash again if necessary.
Place the leaves into an attractive flat dish or on to a serving platter.
Crumble over the blue cheese & pour over the dressing.
Scatter the toasted walnuts over the top & serve immediately with crusty bread.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was very enjoyable for our lunch today. I had a plethera of black walnuts from the 2 trees in my yard that needed to be used and this was a good way to do just that. I used Stilton cheese and endive. Next time I will use olive oil in place of the sunflower oil ( not fond of the taste of that oil ). Thanks great light lunch recipe.

Chef Shadows
To pump in some color for the picture of the salad I took, I added edible flowers and purple cauliflower primarily because I couldn't find purple-red hued endive, only the standard green. Local Oregon produce was used in this salad-almost exclusively except for the walnuts and endive from Cali. The bleu cheese was from Oregon's Rogue Creamery: award winning 'Crater Lake Bleu'. Delicious combination of flavors. I especially like the walnut oil in the dressing. I chopped rather than separated the endive leaves and added baby spinach and mixed greens to balance the peppery bite of endive. Made for Father's Day. Thank for posting the recipe. cg ;)

COOKGIRl
I was pleased to come across this simple but gourmet recipe!! My husband loves endive (so do I) but I don't always know how to ring the changes. It's also always expensive here, so one wants to use it to best advantage. I didn't change much, except make less of it, as we are only two! And I used apple cider vinegar. As luck would have it, I did have a half-used small bottle of walnut oil. I used a South African blue cheese, but one which we think is superb. A very successful salad, and so simple! Merci beaucoup, madame FT!

Zurie
I love this salad and make it often. I didn't have walnut oil when making it the fist time - so substituted lemon-infused olive oil and that is delicious with the lemon juice - very bright. I also substituted white balsamic vinegar. It gets great reviews whenever served. I use it both as a salad and as an appetizer.

Kris 4

Tweaks

This was very enjoyable for our lunch today. I had a plethera of black walnuts from the 2 trees in my yard that needed to be used and this was a good way to do just that. I used Stilton cheese and endive. Next time I will use olive oil in place of the sunflower oil ( not fond of the taste of that oil ). Thanks great light lunch recipe.

Chef Shadows

RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. I post my recipes in Imperial (lbs and ozs) and Metric (kilos and grams) as I am British! <a id=clustrMapsLink href=http://www2.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/242729><img id=clustrMapsImg title=Locations src=http://www2.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/242729 alt=Locations /> </a> <object width=550 height=293 data=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 type=application/x-shockwave-flash> <param name=data value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=bgcolor value=#372060 /> <param name=src value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=quality value=high /> </object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://static.travbuddy.com/images/widget_map_promote_v2.gif border=0 alt=/ /></a> <a href=http://www.travbuddy.com/register.php><img src=http://static.travbuddy.com/images/widget_map_promote_meet.gif border=0 alt=/ /></a> A Swish Slideshow!! <object width=480 height=360 data=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food type=application/x-shockwave-flash> <param name=data value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=src value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s146.photobucket.com/albums/r271/copperhorse58/Food%202009/?action=view?t=f58f3c11.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> Awards: <img src=http://www.satsleuth.com/cooking/MelbourneCup1st.JPG border=0 alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/ft.jpg alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/SassyBanner.jpg border=0 alt=Photo /> I have participated in: <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Herb1BaySTKR.jpg alt=/ /> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/apple-a-day-oct-09.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/170ae11e.jpg alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/recipetag2-1.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/herbssticker1.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Hot.spicy.tastySTKR.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/samethingsticker.jpg alt=/ /> <img src=http://i161.photobucket.com/albums/t229/axerage/aboutmetagcopy.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/saladsticker.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt=/ /> <img src=http://farm4.static.flickr.com/3488/3314808827_fd1070a8f8_m.jpg alt=/ /> <a href=http://s146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/?action=view?t=ParsleyBanner.jpg target=_blank><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/ParsleyBanner.jpg border=0 alt=Photobucket /></a> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt=/ /> <img src=http://i26.photobucket.com/albums/c105/jewelies/Cooking-Kangaroo-1-1.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt=/ /> <img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif border=0 alt=Photobucket /> <img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b367/chefpaulag/banners/cookathonLorac-1.jpg?t=1217936137 alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-ChallengeHostAboutMe.gif alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Flourpowersticker.jpg alt=/ /> <img src=http://www.satsleuth.com/cooking/Swap14.JPG alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Kaffee-sticker.jpg alt=/ /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt=/ /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo /><img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT-ChallengeHostBanner.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /> <img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg alt=/ /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://www.recipezaar.com/members/home/1535/samethingsticker.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=PAC /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt=/ /><a href=http://www.recipezaar.com/cookbook.php?bookid=148021 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-FrenchTart.jpg alt=/ /></a><a href=http://www.recipezaar.com/cookbook.php?bookid=119602 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC9-FrenchTart.jpg alt=/ /></a>

View Full Profile