Belgian Endive Salad With Blue Cheese Dressing Recipe

Begian Endive Salad With Blue Cheese Dressing Recipe
Serves 4

5.5oz Belgian endive
7oz Lebanese cucumbers
0.35oz Oregano
0.7oz Mint
2oz Pumpkin seeds
2oz Sunflower seeds
2 Eggs
3.5oz Red bell pepper
0.7oz Horseradish cream
4 tsp White wine vinegar
0.4 cups Vegetable oil
2.65oz Strong blue cheese

Preparation Steps:
1. Separate the Belgian endive leaves, rinse and dry
2. Wash and de-seed the cucumbers, then slice finely on an angle
3. Pick the oregano and mint leaves
4. Toast the pumpkin and sunflower seeds. Separate the eggs

Cooking Steps:
1. Char the bell pepper over a flame until blackened, then transfer to a mixing bowl and
cover with plastic film. Set aside to cool, then peel, reserving any juice. Cut into julienne
2. Combine the bell pepper, cucumber, herbs and seeds
3. Place the egg yolks, horseradish cream, vinegar and bell pepper juice into a bowl. Whisk
thoroughly, adding the vegetable oil in a steady stream. Whisk in the cheese and season to

1. Arrange the Belgian endive leaves on a chilled platter
2. Top with the bell pepper mixture. Drizzle with the dressing and garnish as desired

Key Ingredient: Belgian endive, cucumbers, blue cheese
Key Skills: Salad and dressing production
Equipment Needs: Bowl, chef’s knife, whisk
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Difficulty: *½

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