Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette
Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette takes about 15 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 222 calories, 9g of protein, and 17g of fat per serving. For $2.25 per serving, you get a side dish that serves 4. If you have red onions, endive, shallots, and a few other ingredients on hand, you can make it. 178 people found this recipe to be delicious and satisfying. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. If you like this recipe, you might also like recipes such as Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette, Blue Potato Salad with Sherry Vinaigrette, and Endive, Pear, and Blue Cheese Salad.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
1/2 cup crumbled blue cheese
1 tablespoon Dijon mustard
1 egg yolk
4 cups finely julienned endive (store in cold water to prevent oxidation)
2 tablespoons fresh tarragon leaves
1 cup grapeseed oil
1/2 cup julienned peeled green apples
Kosher salt and freshly cracked black pepper
Freshly cracked black pepper
1/2 cup finely julienned red onions
1/2 teaspoon chopped shallots
1/2 cup sherry vinegar
1/4 cup soy sauce
1/4 cup walnuts, toasted
Equipment:
mixing bowl
blender
Cooking instruction summary:
Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).
Step by step:
1. Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl.
2. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
3. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).
Nutrition Information:
covered percent of daily need
