Endive Salad Recipe Created by Ruth Paget

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

Ruth Paget Selfie

Endive with Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Endive with Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

Endive is slightly bitter, but seems to lose its bitter edge when paired with a blue cheese dressing.

Place the sauce in a bowl on a large round platter with the individual endive leaves placed around it to form a flower-like pattern.

Serves 4

Ingredients:

-2 endives with core ends chopped off and the leaves separated and washed

-1 cup room-temperature blue cheese

-1 cup heavy cream

Steps:

1-Mix the blue cheese and cream together.  Place in a bowl.

2-Place endive leaves around the bowl.

3-Dip leaves in the blue cheese sauce and eat.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie