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Le Chaudron recipe
Salade endives pomme bleu
Endive, apple and blue cheese salad
⏱ 15 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4belgian endives
1green apple
60 g (2 oz)Bleu d'Auvergne
30 g (1 oz)walnut halves
1 tbspwalnut oil
1 tbspbalsamic vinegar
1 tspmustard
1 tsphoney
- 4 belgian endives
- 1 green apple
- 60 g (2 oz) Bleu d'Auvergne
- 30 g (1 oz) walnut halves
- 1 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tsp mustard
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut out the bitter core at the base of each endive with the tip of a knife (about 1 cm / ½ in deep).
- Slice the endives thinly lengthwise, discarding any damaged leaves.
- Wash and core the apple, skin on, and cut into thin matchsticks.
- Toss the apple right away with a little lemon juice so it doesn't brown.
- Crumble the blue cheese into large pieces.
- Roughly break the walnuts by hand or with the flat of a knife.
- Make the dressing: whisk the mustard, balsamic vinegar, honey, salt and pepper, then whisk in the walnut oil.
- Combine the endive, apple, cheese and walnuts, toss gently with the dressing and serve right away.
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