This recipe was adapted from Plenty by Yottam Otholenghi. I remain a huge fan his book. We’ve prepared many of his recipes, often more than once: a total success at home, as you can see here: Ottolenghi’s roasted eggplant, sambal okra, and chickpeas with chard. Mmmm!
This is another yummy recipe. It is decadent as it is loaded with dairy, but I think it’s a-okay to indulge every now and then. The watery crunchiness of the endive combined with the creamy texture of this sauce is divine!
Funny thing is that I made this salad right after we came back from France. Could we be suffering from dairy deprivation so soon?
endive with Point Reyes blue cheese and crème fraîche
3 heads white endive, leaves separated, rinsed and dried
1 head red endive, leaves separated, rinsed and dried
a small portion of micro greens, rinsed and dried
freshly ground black pepper to taste
1/3 cup walnuts, slightly toasted, with sprinkle of salt, cooled to room temperature
Kosher salt to taste
whole leaves of Iceberg lettuce
1 cup crème fraîche
2 tbsp water
~4 tbsp crumbled Point Reyes Monterrey blue cheese
In a bowl whisk together crème fraîche, water, blue cheese, some salt and pepper. Taste it and adjust flavor adding more of any of the ingredients. It should have a somewhat runny texture; taste savory, with that punchy flavor that you expect from a good blue cheese. Toss the sauce with the endive. To serve, pile seasoned endive over iceberg lettuce leaf cups on individual dishes, top with micro greens and toasted walnuts.