Recipe: Fall Endive or Escarole with Blue Cheese Dressing

Recipe: Fall Endive or Escarole with Blue Cheese Dressing

Adapted From Salt, Acid, Fat, Heat 

by Samin Nosrat

One of my favorite fall treats. Crisp greens like endive and escarole (endive is pictured below the kale in this photo) are heartier than lettuce and have more "bite".  These greens can be slightly bitter and stand up well to a blue cheese dressing. This dressing also works beautifully as a sauce for steak, or dip for carrots or cucumbers.

Ingredients:

5 ounces blue cheese 

1/2 cup sour cream or heavy cream

1/4 cup extra virgin olive 1 

1 tablespoon red wine vinegar 

1 small clove garlic, finely grated or pounded with a pinch of salt.

In a medium bowl:

Use a whisk to combine the cheese, cream, olive oil, vinegar, and garlic. Alternatively, place everything in a jar, seal the lid, and shake vigorously to combine. Taste on a leaf of greens, then add salt and adjust acid as needed.

Refrigerate leftovers, covered, for up to three days.

Ideal for Belgian endive, chicories, Iceberg wedges, Little Gem, and romaine lettuce.

Enjoy!