WHB #112 - My Favorite Winter Salad
Filed in archive Recipes by Jennifer on December 9, 2007
When I eat this salad I feel stronger and more vivacious. Each tangy, invigorating bite gives me a boost.
It is a wonderful feeling on a dark, almost winter's day!
The rich greens, crunchy nuts and earthy endive mix together to make a salad that has an amazing texture and flavor. Endive is an excellent source of vitamins A and K, and is fat, cholesterol and sodium free.
This Salad of Lamb's Lettuce, Endive, Roquefort and Walnuts is my submission to this week's Weekend Herb Blogging, hosted by Simona at Bricole.
4 ounces Roquefort cheese, at room temperature, crumbled
2 tablespoons Heavy Cream
3 tablespoons freshly squeezed lemon juice
freshly ground black pepper
8 ounces Belgian endive - I like a mixture of both red and pale green for the beautiful color contrast
5 ounces lamb's lettuce
1/2 cup whole walnuts
In a large bowl that you'll serve the salad in later, whisk together the cream, the lemon juice and 1 tablespoon of the Roquefort. Grind in pepper to taste.
Wash and dry the endive, remove the core of each one and slice each lengthwise into sixths or eighths, depending on their size. Place in the bowl with the dressing.
Wash the lamb's lettuce thoroughly and spin dry. Break apart the little bunches and add to the salad bowl with the endive.
Toss the leaves with the dressing, sprinkle with the walnuts and remaining Roquefort.
Enjoy!
serves four
This recipe comes from Patricia Wells At Home in Provence, but I have written it in my own words.
It is a wonderful feeling on a dark, almost winter's day!
The rich greens, crunchy nuts and earthy endive mix together to make a salad that has an amazing texture and flavor. Endive is an excellent source of vitamins A and K, and is fat, cholesterol and sodium free.
This Salad of Lamb's Lettuce, Endive, Roquefort and Walnuts is my submission to this week's Weekend Herb Blogging, hosted by Simona at Bricole.
4 ounces Roquefort cheese, at room temperature, crumbled
2 tablespoons Heavy Cream
3 tablespoons freshly squeezed lemon juice
freshly ground black pepper
8 ounces Belgian endive - I like a mixture of both red and pale green for the beautiful color contrast
5 ounces lamb's lettuce
1/2 cup whole walnuts
In a large bowl that you'll serve the salad in later, whisk together the cream, the lemon juice and 1 tablespoon of the Roquefort. Grind in pepper to taste.
Wash and dry the endive, remove the core of each one and slice each lengthwise into sixths or eighths, depending on their size. Place in the bowl with the dressing.
Wash the lamb's lettuce thoroughly and spin dry. Break apart the little bunches and add to the salad bowl with the endive.
Toss the leaves with the dressing, sprinkle with the walnuts and remaining Roquefort.
Enjoy!
serves four
This recipe comes from Patricia Wells At Home in Provence, but I have written it in my own words.
Permalink: WHB #112 - My Favorite Winter Salad
Tags:
Roquefort
endive
salad
2007
food
curried+cauliflower
cauliflower+soup
winter+salad
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