Crunchy and Salted Endive Salad
I have a small confession to make. I am a lover of cheese. Not just any cheese but ripe, pongy cheese. In fact, the stinkier the better! An overripe Camembert may send people running but I will gladly lap it up with some crusty bread. Give me a strong Stinking Bishop, entice me with a vintage Scottish Cheddar and serve me a mature Stilton on oatcakes or crackers and you will see my grin of satisfaction. Yes, it’s clear, I share a strong passion for cheese like my buddy Wallace:
I had recently bought some endive/chicory bulbs and wanted to make a simple salad with them. Knowing that the leaves can be quite bitter, I wanted to marry it up with some strong salty components. The answer? Throw in some strips of smoked bacon, cubes of Roquefort cheese and garnish with some chopped walnuts for an additional crunchy dimension. This combination with a white wine vinegar dressing works a treat!
The shape of the endive leaves means that you can pick up a little leaf packed with tasty ingredients and serve yourself or you can be more refined and use cutlery 
Here is what you will need to recreate the simple salad:
Ingredients for Crunchy and Salted Endive Salad
A intensely flavoured dish which makes for a simple lunch or side order.
Ingredients
- 2 endive bulbs
- 5 walnuts, chopped into quarters
- 40g of Roquefort cheese, cut into cubes
- 3 rashers of smoked bacon
- 2 tbsp of white wine vinegar
- 1 tbsp of olive oil
- Salt and Pepper if required
Instructions
- Pre-heat the grill.
- Cut ends of endive bulbs and discard any discoloured leaves. Wash and dry the leaves.
- Grill the bacon on both sides. Leave it to the side to cool down.
- In a bowl, mix together the white wine vinegar and the olive oil dressing.
- Cut the grilled bacon rashers above the bowl so that any juice runs straight into the dressing but place the bacon pieces on a separate plate for dressing later.
- Place the leaves in the bowl and toss them in the dressing.
- Dress the leaves with the bacon pieces, the Roquefort cubes and the chopped walnuts.
- Add salt and pepper only if required. There is a lot of salt coming from the cheese and bacon so I didn't need any extra for this recipe.
Notes
Roquefort cheese is quite acidic and so it pairs perfectly with white wine vinegar in the dressing.
I am adding this entry to Javelin Warrior’s Made with Love Monday’s Blog Challenge.
I leave you with a list of the Top 10 Stinky Cheeses in the World. Do you agree? Let me know in the comments below
{ 18 comments… read them below or add one }
To be honest, I love blue cheese in moderation and paired with specific things. Like salads. And bacon
This sounds delicious and a wonderful summer option when no one want to heat up the kitchen! Thanks so much for sharing…
Thanks JW. Hopefully I’ll be able to enjoy the last few days of Summer with this recipe.
I was very fascinated by the cheese article, I have never come across any of those cheese, shows how little I know! Also I have never eaten an endive though I have seen them around. I should perhaps pick one up the next time and make it with cheese, bacon and walnuts. Seriously, cheese bacon and walnuts are a perfect combo to go with any vegetable!
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Thanks Mich! I guess many of them listed are from Europe so perhaps that’s why? No, I don’t think I have seen endive/chicory in Hong Kong either so you may see a shortage in Singapore.
I didn’t like cheeses when I was a young girl (I refused to sprinkle Parmesan on top of my pasta!!!). Now I’m in love with them. I appreciate delicate flavours and strong, pungent flavours. I like your salad which combines blue cheese, nuts and bacon a real party snack (no need to use fork and knife). I read the list, it makes me hungry…funny I’ve never considered Taleggio a strong flavoured cheese.
Thanks Rita! I know what you mean – I wasn’t too sure about Taleggio either. Epoisses and Stinking Bishop by all means yes – maybe it depends on what we have grown up with and what our palettes have become accustomed to.
I love cheese! Have never thought of cheese and bacon, must try this! And am very inspired to get some cheese for tonight! Love the list of stinky cheeses – that with nice wine would make for a very nice session!
Thanks Petra. I’m glad you are a fan of stinky cheese too
I am a cheese lover too. Whenever I visit my cheesemonger (which doesn’t happen nearly enough!) I always ask for the stinkiest cheese he has (and then a mild and nutty swiss) This crunchy and salted salad looks beautiful, my friend. Thank you for sharing it!
I love gruyere and emmenthal cheese too – never last long in our home
Thanks for the comment Monet.
I love endive and I am really loving all the ingredients in this salad. Yum!
Thanks Russell. Never sure whether to call it endive or chicory but I do usually call it endive.
This looks wonderful, I have to say that you, Wallace and I are on the same team!
Hee hee – like your style lady
I love that endive leaves are so easy to pick up, and I’m a huge fan of stinky cheeses! This sounds lovely with the walnuts and Roquefort.
Thanks Lisa. Yes, I suppose this dish if arranged properly could make nice canapés too.
I love endives but for some reason never buy them in the UK, I always end up buying little gem lettuce and serving it with bacon or anchovies (or both).
Thanks for stopping by to comment Maria. I do love the texture of endives – their firm and crispiness holds well in comparison to gem lettuce.