The Classic French Belgian Endive Salad
One of my favorite first-courses to serve before a hearty braise or roast.
A five-ingredient salad that’s perfect when you’re gathering friends around the table in winter.
In the charming movie, “Girl from Paris,” a young Parisian woman who moves from the city to the country is invited to a curmudgeonly neighbor’s house for dinner. She offers to bring a salad.
“A salad? In winter? Never!” gasps the man.
Indeed, French cooking usually follows the seasons. Why would you have a salad in winter, with trucked-in greens so far from their peak?
Yet like the young woman in them movie, sometimes the French crave a little sparkle and a fresh (if not exactly fresh-from-the-garden) contrast to a meal. Few things achieve this like a nicely dressed salad.
But it has to be the right salad. Choose leaves that are a little hardier (and hence, travel to winter climates better) than those wonderful tender garden lettuces of summer. Endive is one such leaf, and it’s simply wonderful in my Belgian Endive Salad with Blue Cheese and Walnuts.
Belgian Endive Salad with Blue Cheese and Walnuts
Makes 4 servings
3 tablespoons walnut oil or extra-virgin olive oil
1 tablespoon fresh lemon juice or white wine vinegar
Salt and freshly ground black pepper to taste
5 to 6 Belgian endives (1 pound)
3/4 cup walnut pieces, toasted
3/4 cup crumbed blue cheese
1. In a large bowl, whisk together the walnut oil, lemon juice, and salt and pepper.
2. Trim the endive ends so that the leaves can separate; cut each endive in half and remove the tough core. Separate the leaves, rinse under cold water, and drain well. Slice the leaves crosswise and add to the bowl of dressing, tossing to coat.
3. Add the walnuts and blue cheese and toss gently. Arrange the salad on four salad plates and serve.
This recipe is from my book, “Everyday French Cooking: Modern French Cuisine Made Simple.” In it, you’ll find 150 simple, splendid recipes I’ve gleaned from my extended stays in France