Salade d’Endive

Name: Salade d’Endive
Yield: Serves 4
Ingredients: About 36 walnut halves; 2 tablespoons canola oil; 1 tablespoon salt; 4 heads Belgian endive, white and plump; 2 hard green apples, cored and cut into matchsticks; 8 ounces (225 g) Stilton cheese; 1/4 cup (10 g) chopped fresh chives; Apple Vinny (page 196); Pepper

January 24, 2012

Back in the day, when there was Sally Wong, when there was yellow pepper, and when there was tuna, David was doing endive salad and roast chicken. Although nonrevolutionary, this salad is always delicious. It’s on the menu often, especially in the winter when the garden is under a snowbank and the Parc Vinet Salad (opposite page) is a distant memory. Use Stilton in this salad; it works much better than other blues.

Recipe notes

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