Endive Salad with Blue Cheese Dressing
Happy Salad Wednesday. Dave found this recipe in the New York Times several months ago, and I've been holding onto it ever since. He thought it sounded like a fun twist on a wedge salad.
Other Salad Wednesday Posts: Fried Green Tomato Salad with Melon Relish; Blood Orange Salad with Goat Cheese and Pecans.
Recipe from the New York Times, October 29, 2014.
Ingredients:
-1 clove of garlic, minced
-1/2 cup plain Greek yogurt, thinned with milk
-2 tablespoons extra-virgin olive oil
-Salt and pepper to taste
-2 ounces blue cheese, crumbled
-1/2 teaspoon mustard
-4 large endives
-1 apple, finely diced
To prepare the dressing whisk together the yogurt and garlic. Add the olive oil, salt, pepper, blue cheese and mustard, whisk until smooth.
Trim the ends of the endives and arrange on serving plates. Spoon the dressing over the endives and top with the diced apple.
Other Salad Wednesday Posts: Fried Green Tomato Salad with Melon Relish; Blood Orange Salad with Goat Cheese and Pecans.
Recipe from the New York Times, October 29, 2014.
Ingredients:
-1 clove of garlic, minced
-1/2 cup plain Greek yogurt, thinned with milk
-2 tablespoons extra-virgin olive oil
-Salt and pepper to taste
-2 ounces blue cheese, crumbled
-1/2 teaspoon mustard
-4 large endives
-1 apple, finely diced
To prepare the dressing whisk together the yogurt and garlic. Add the olive oil, salt, pepper, blue cheese and mustard, whisk until smooth.
Trim the ends of the endives and arrange on serving plates. Spoon the dressing over the endives and top with the diced apple.
This salad is pretty bitter due to the endive and the tangy blue cheese. The apple adds a little sweetness to cut through the bitterness, but it's not enough to make this a sweet salad. I enjoy pretty bitter flavors and we both liked this salad. It was prettier than a typical wedge salad and a lot less boring.
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