ROQUEFORT DIP WITH APPLE, ENDIVE, AND CELERY HEARTS
Categories Condiment/Spread Mixer Cheese Fruit No-Cook Cocktail Party Vegetarian Blue Cheese Cream Cheese Apple Celery Summer Endive Gourmet
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- If using fromage blanc, in a bowl stir together with milk and Sherry until smooth. If using cream cheese, with an electric mixer beat together with milk and Sherry until smooth. Crumble Roquefort and gently stir into mixture (being careful not to break up lumps). Dip may be made 1 day ahead and chilled, covered.
- Have ready a large bowl of ice and cold water. Trim root ends of endives and separate leaves. Trim celery to 4- to 6-inch lengths. Remove any discolored outer leaves from radicchio and trim root end slightly so radicchio stands upright. Put vegetables in bowl of ice water to crisp (and to help radicchio leaves open). Let vegetables stand at least 15 minutes and up to 2 hours.
- In a colander drain radicchio and shake to remove water. Twist and pull out center leaves to form a "bowl" for dip. Spoon dip into radicchio or a small bowl.
- In colander drain endive and celery and pat dry. Quarter apple and remove core. Cut quarters into thin wedges. Put several ice cubes in each of 2 wine glasses and stand endive, celery, and apple over ice.
- Serve dip with apple, endive, and celery.
ENDIVE SALAD WITH WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams
CREAMY ROQUEFORT DIP
This also makes a wonderful dressing for salads.
Yield yields 2 cups
Number Of Ingredients 6
Steps:
- Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
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