Serious Eats: Recipes
French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort
The endive and Roquefort salad is a popular one, but for good reason. The bitter crunch of the endive and piquant creaminess of Roquefort balances the smooth and the intense. The sweet pear and woody walnuts are the Tweedledum and Tweedledee of the salad—never far behind, and almost always found together.
I am not someone to stand in the way of whatever works. But there is a tradition in France of baking endive, usually in a gratin, where it's rolled in ham and smothered in Gruyère: now that is delicious. So I thought, why not try roasting the endive and pears, to soften the former, and intensify the latter. I pile them into a composed salad with soft, baby arugula, the requisite walnuts, and a drizzling of olive oil and balsamic vinegar. Planks of spicy Roquefort shingle the top. It's a wintry take on the perennial salad.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.