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Watercress-Endive Salad w/ Roquefort & W




Source of Recipe


Thomas Keller’s “Bouchon” Cookbook


Recipe Introduction


This is one of the most beautiful cookbooks I have ever seen. Keller is the chef/owner of both the French Laundry and Bouchon – both of which are on my top 20 list of restaurants I want to eat at before I die! This is a fabulous salad. It just goes to show that things do not have to be ‘fancy’ or ‘out there’ to be wonderful eating (ok, I gotta admit that I couldn’t find fresh chervil – I left it out rather than risking messing up this fresh, beautiful salad with dried)!


List of Ingredients




WALNUT VINAIGRETTE:
1 T. Dijon mustard
1 T. + 1 t. champagne vinegar
1 T. + 1 t. lemon juice
½ c. walnut oil
Kosher salt and freshly ground black pepper

SALAD:
32 (about 1 c.) walnuts
3 ½ - 4 oz. watercress, preferably hydroponic (I could only find regular)
4 heads Belgian endive
Kosher salt and freshly ground black pepper
2 T. minced shallots
2 T. minced chives
¼ c. Italian parsley leaves
¼ c. tarragon leaves
¼ c. chervil leaves
4 oz. Roquefort cheese, finely crumbled


Recipe



WALNUT VINAIGRETTE:
For an emulsified dressing [it can also just be whisked], combine the mustard, vinegar, and lemon juice in a small container and mix together with a hand blender. With the lender funning, slowly drizzle in the walnut oil. Season to taste with the salt and pepper. (The dressing can be refrigerated for up to a week. If the emulsified dressing breaks, it can be recombined with an immersion blender.)

SALAD:
Spread the walnuts on a baking sheet and toast for about 10 minutes in a 350 degree oven, until lightly browned and fragrant. Set aside to cool.

Remove and discard any tough stems of the watercress. If necessary, carefully wash and thoroughly dry the watercress. Place in a bowl.

Remove and discard any discolored outer leaves from the endive. Cut off the root ends and remove about 8 outer leaves from each head of endive; reserve the hearts of the endive for another use. Trim the bottoms of the leaves as necessary.

Sprinkle the watercress with salt and pepper. Add the endive leaves and toss with the shallots, chives and herb leaves. Add just enough of the dressing to coat the greens, and toss gently. Toss in the walnuts. Carefully toss in the Roquefort.

Arrange 3 – 4 dressed endive leave in the center of each plate. Stack the salad on top, interspacing it with the remaining endive leaves.

Serves 4.