Endive Salad Recipe
Created by Ruth Paget
If
endive had been available in Detroit (Michigan) when I was a teen, I would have
eaten it all the time for its flavor. I
learned about it when I lived in Paris (France) and cook with it now whenever I
get the chance.
This
salad is a meal in itself. I use
American products to make it, because they are less expensive than European
ones and still taste good.
Serves
4
Ingredients:
-4
endive heads with stem cut off, leaves separated and washed, and chopped into ½-inch
squares
-I
pound crisp and crumbled cooked bacon (It takes about 20 minutes to fry bacon
up this way.)
-1
cup blue cheese such as Maytag blue
-3/4
cup heavy cream
Steps:
1-Mix
endive pieces and crumbled bacon together.
2-Mix
blue cheese and cream together.
3-Combine
the endive-bacon mixture with the dressing.
Serve
with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
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