ADVERTISEMENT

Warm Endive and Ruby Red Grapefruit Salad with Roquefort Cheese and Walnuts

Warm Endive and Ruby Red Grapefruit Salad with Roquefort Cheese and Walnuts
YIELDS
4 servings
ADVERTISEMENT

Ingredients

Salad

4
Russet potatoes, sliced thin approx 1/16 inch
4
whole Belgian endives, halved lengthwise and cored
1
Tbsp sugar
2
Tbsp water

Dressing

1 ½
cup blood orange juice
1
Tbsp lemon juice, to taste
Salt and freshly ground white pepper

Assembly

2
medium ruby red grapefruits
¼
cup fresh Roquefort cheese
cup walnut halves, toasted
1
Tbsp extra virgin olive oil
ADVERTISEMENT

Directions

Step 1

Heat grapeseed oil in a large nonstick frying pan on medium-high heat.

Step 2

Add the endives to the pan and cook them for 1 to 2 minutes per side or until seared on both sides.

Step 3

Add the sugar and cook until the endives are golden and caramelized.

Step 4

Reduce heat to medium-low, add water and cover.

Step 5

Cook the endives until fork tender, about 10 to 12 minutes.

Step 6

Remove from heat and set aside to cool.

Step 7

The endives may be cut in half again for serving or left as is.

Step 8

Add the blood orange juice to a small saucepan and bring to a boil on high heat.

Step 9

Turn heat down to low and gently simmer, stirring occasionally.

Step 10

Reduce the juice until it becomes a syrup, about 10 minutes. Don’t let it reduce too far or the natural sugar will caramelize and burn.

Step 11

Remove from heat and set aside.

Step 12

When syrup has cooled, whisk in the lemon juice.

Step 13

Season to taste with salt and freshly ground white pepper.

Step 14

Peel the grapefruits, removing as much of the pith as possible, and cut evenly into 1/4-inch slices; you should get 5 to 6 slices from each grapefruit.

Step 15

Overlap orange slices evenly in a circle on each of 4 plates.

Step 16

On a separate plate, drizzle a bit of the blood orange jus over the endives, cover and microwave to warm up (depending on the microwave, 20 to 30 seconds).

Step 17

Place the endives on top of the grapefruit slices.

Step 18

Crumble some Roquefort on top of each salad and arrange the walnuts around the outsides of the plates.

Step 19

Drizzle some blood orange jus over the salads and some olive oil around the plates.

Rate Recipe

My rating for Warm Endive and Ruby Red Grapefruit Salad with Roquefort Cheese and Walnuts
ADVERTISEMENT