hmmm. Salad for dinner in the middle of Feb? Well when it’s a recipe by Ottolenghi why the hell not?!
I must admit, I was surprised to discover this recipe that DH chose from Plenty was a salad as I had assumed it would be cooked (like the Braised chicory & beans we love so much). But it was of course, very tasty – the Roquefort & crème fraîche was delicious & the crunchy endive (chicory) and toasted nuts went beautifully with it.
I just noticed this recipe says it serves 4 for a starter – which makes me feel better about DH & I polishing the lot off so easily for our dinner tonight. We did have a few nuts left over, so I’ve saved those for the girls to have as a snack tomorrow.
Tip: Save a couple of endive leaves for wiping out the bowl you mixed the cheese & crème fraîche in 🙂
- 50g Roquefort, coarsely grated
- 150g crème fraîche
- Salt and white pepper
- 50g pinenuts, roughly chopped
- 50g walnuts, roughly chopped
- 1 tsp butter
- 2 endives
- A few radicchio, red endive or baby chard leaves
- Stir the Roquefort with the cream and some white pepper – use a whisk to do this, so you get the mixture nicely incorporated and thickened. Taste and adjust the seasoning.
- In a hot frying pan, lightly toast the nuts with the butter and a pinch of salt until gold all over, then set aside to cool. (be careful not to overcook)
- Trim the base of the endives and pick out the leaves. Trim a bit more to get to the core.
- Using your hands, smear each leaf with plenty of the cheese mix. Form bundles of six to eight leaves pressed together, each leaf partly encased in a larger one.
- Line a serving dish with some red leaves. Place a few cheesy endive bundles on top, possibly stacking them or leaning them standing against each other. Sprinkle over a generous helping of nuts and serve.