Nutty endive with roquefort

Nutty endive with roquefort

Nutty endive with roquefort

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


  1. 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.
  2. 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)
  3. Trim the base of the endives and pick out the leaves. Trim a bit more to get to the core.
  4. 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.
  5. 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.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Light Meals, Starter, Vegetarian

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