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Preview: Belgian Endive Saladby Dawn T in Rouxbe Videos Layers of endive topped with fresh dates, crumbled blue cheese, toasted walnuts and drizzled with a Dijon vinaigrette.
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Step 1: Toasting the Walnuts
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To start the salad, preheat the oven to 350° degrees Fahrenheit. Place the walnuts onto an un-greased tray and toast for 5 to 7 minutes until golden brown.
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Step 2: Preparing the Vinaigrette
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Next peel and roughly chop the shallots and place into a bowl. Add the mustard and season with the salt, white pepper, a pinch of sugar and the vinegar and whisk everything together. Then slowly whisk in the oil until everything is incorporated. Let the dressing sit for 5 to 10 minutes to allow the flavor from the shallots to come out. Then strain out the shallots. Set the dressing aside at room temperature until ready to serve.
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Step 3: Finishing the Salad
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To assemble the salad start by gathering your plates and preparing all of the remaining ingredients. Remove the seeds from the dates and slice into quarters and crumble the blue cheese into small pieces. Next cut the ends off the endive, and peel away the larger outer leaves for the salad. The smaller inside leaves you can save for another salad. Working in layers place 2 leaves onto a plate. Then place a few pieces of dates, walnut and blue cheese inside each leaf. Drizzle a little bit of the dressing over each leaf. Then repeat with another layer of 2 endive leaves, dates, walnuts and bluecheese. Lastly drizzle over a bit more of the dressing and finish with a little freshly cracked pepper and serve!
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Notes
This salad is best prepared last minute otherwise the endive will turn brown. When buying the dates try to buy only fresh and also try and find dates that are not too big. If you can only find larger dates you will just have to chop them up a bit more.
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Comments
We tried this recipe yesterday and LOVED IT ..... just excellent !! We really enjoyed the different blend of tastes and will be serving this for sure to our friends.
It's a wonderful small salad to start of a summer meal. I love belgian endives, walnuts and blue cheese but the piece de' resistance' was the dressing. It was to die for... I made it the night before my Mother's day dinner party and it had time to combine and mature. So good! Plus the way the delicate leaves and little droplets of dates, nuts and blue cheese looks so elegant and yet it was so easy - just remember to maybe have someone else watch the nuts roasting while you are cooking an extravagent feast. They were a little crispy ;)
This is so delicious. Inspired by an appetizer from Seasons in the Park in Vancouver. Don't be afraid by the Belgium Endive. Even people that have told me that they don't like Endive, have loved this salad.
Made this for a dinner party and it was a winner. It was more popular than the main course that I took all day to make.
Thanks.
My guests were so intrigued by this salad that they insisted on "helping" which meant that they joined me in the kitchen, assembled and ate each delicious leaf as they created them. They loved the flavors that, once combined, were absolutely addictive. Thank you for an incredibly simple, fabulous salad.
So glad you liked this. One friend of ours calls them "french tacos" (perhaps they should be Belgian Taco's).I love this recipe too. Simply and addictive.
Thanks for these "French Tacos". I normally find endive too bitter to enjoy, however, you can't go wrong with the combination of blue cheese and walnuts. It's one of my favorites, so I thought I'd give it a try. The dates add a nice touch of sweetness. It's a great combination of flavors, with the endive offering a nice, crunchy texture.
Wow, this was so good and deserves it 100% rating. Only change I made was to use pecans as hubby doesn't like walnuts. We have salad every evening and this was a great change. I will be serving this salad for sure at my next dinner party. Thanks Dawn for another great recipe.
This is quite possibly my favorite recipe on Rouxbe; it's so simple, elegant, and delicious. It's been the perfect opener for a number of dinner-dates! ;)
So glad you like them. I have to say they are one of my favorites as well. I have nicknamed them "French Tacos"...
I love to make them for people, just to see the look on their faces when they bite into them. Everyone is usually around when I am assembling them and they are always so surprised as to how easy and tasty they are.