Many people don't know what to do with endives when they see a couple of trays sitting in the produce section of a supermarket, and that is if you find them. Maybe it's because they are a little bit bitter, or their pale color. The color is because they grow underground and they are not exposed to sun light, they are pick up by hand. it is the same process as with the white asparagus. In Spain, endives with rockefort or cabrales sauce are very common in any menu in restaurants and at home.
Ingredients:
1/4 Pint Cream
2 Ounces of Blue Cheese, Rockefort or Cabrales
Apples
Walnuts
In a sauce pan put the cream and cheese, then let the mixture reduce until it thickens. In the meantime, cut the endives in half and use two or three leaves to form a little boat. Place on a plate, add the sauce, the apples, and the walnuts and you have a great salad.
 |
| The sweetness of the apple balances the bitterness of the endives. |
Ingredients:
1/4 Pint Cream
2 Ounces of Blue Cheese, Rockefort or Cabrales
Apples
Walnuts
In a sauce pan put the cream and cheese, then let the mixture reduce until it thickens. In the meantime, cut the endives in half and use two or three leaves to form a little boat. Place on a plate, add the sauce, the apples, and the walnuts and you have a great salad.
No comments:
Post a Comment