January 09, 2013

Endive Salad

I wish you all a very happy and peaceful New Year!

I started 2013 being ill, which made me grateful for the 360 or so other days of the year when I am well and healthy. I don’t know for you, but for me, a new year often feels like a fresh start, new beginnings, adventures and possibilities. I am very much looking forward to the journey ahead. I’m not sure if it’s because the end of the world didn’t happen, but I can feel a lot of positive and happy vibes out there.

So, shall we start the year with a salad? I revisited one of my Mum’s old classics while we were in France during the holiday. Humble endives are a winter favourite of mine.

Happy start to the year and much love x

Endive, Apple & Blue Cheese Salad – serves 4
• 3 medium endives, chopped
• 1 pink lady apple, cored and sliced
• 100g Fourme d’Ambert (or other blue cheese), crumbled
• A handful of walnuts
• Salt and pepper
• 1tsp Dijon mustard
• Juice of ½ lemon
• 1tbsp walnut oil
• 1tbsp extra virgin olive oil

1. Preheat the oven to 180°C. Place the walnuts in an ovenproof dish and place in the oven for about 10min until the walnuts are golden and fragrant. Leave to cool down then chopped roughly.
2. In a small bowl, prepare the dressing by mixing salt, pepper, mustard, lemon juice, walnut oil and olive oil.
3. Place the endives in a bowl or a serving dish and add the apples, cheese and walnuts. Drizzle the dressing over and serve.

Salade d’Endives, Pomme & Fourme d’Ambert – pour 4 personnes
• 3 endives moyennes, coupées finement
• 1 pomme pink lady, écœurée et coupée en lamelles
• 100g de Fourme d’Ambert (ou autre fromage bleu), émietté
• Une poignée de noix
• Sel et poivre
• 1cc de moutarde
• Jus d’1/2 citron
• 1cs d’huile de noix
• 1cs d’huile d’olive vierge extra

1. Préchauffer le four sur 180°C. Mettre les noix dans un plat à four and mettre au four pour 10min jusqu’à ce que les noix soient dorées. Laisser refroidir puis émincer les grossièrement.
2. Dans un petit bol, préparer l’assaisonnement en mélangeant sel, poivre, moutarde, jus de citron, huile de noix et huile d’olive.
3. Mettre les endives dans un saladier ou plat de service et ajouter les pommes, la Fourme et les noix. Arroser avec l’assaisonnement et servir.

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