Endive has a refined bitterness that combines perfectly with
Mediterranean
Endive salad with blue cheese and pear
Raw endives with blue cheese, pear and walnuts in mustard vinaigrette. Elegant French salad with very defined flavors.
- France
- Salad
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 8 g
- Fiber 4 g
- Carbohydrates 14 g
- Fat 18 g
- Sodium 480 mg
Story behind the dish
Preparation
Endive salad with blue cheese and pear is a preparation from France with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: powerful like blue cheese. This French salad balances the bitterness of endive with the sweetness of pear, the intensity of blue cheese and the crunch of walnuts. A classic of Parisian bistros.
- Have ready: GENERAL INFORMATION.
- Have ready: Servings: 4 people.
- Have ready: Prep time. : 15 min.
- Have ready: Cooking time: 0 min.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Separate the endive leaves; wash and dry them
Separate the endive leaves; wash and dry them. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cut the pears into thin slices (with skin if it is thin)
Cut the pears into thin slices (with skin if it is thin). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Toast the walnuts in a dry pan for 3 min
Toast the walnuts in a dry pan for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the mustard vinaigrette
Prepare the mustard vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Arrange the endive leaves on a plate or platter.
Arrange the endive leaves on a plate or platter. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Distribute the pears and crumbled blue cheese
Distribute the pears and crumbled blue cheese. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add walnuts; water with the vinaigrette
Add walnuts; water with the vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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