Celery and Endive Salad with Blue Cheese
4 servings
30 minutes
This salad is a true embodiment of the elegance of Italian cuisine, where simplicity meets refined flavors. Crunchy celery and tender Belgian endive create a delightful duet of freshness, while the tangy blue cheese adds rich, creamy notes to the dish. The dressing made from sherry vinegar and extra virgin olive oil harmoniously complements the taste with a light acidity and spicy hints. The history of such salads roots back to traditional Italian gastronomic techniques, where the main goal is to highlight the natural flavor qualities of the ingredients. This salad is perfect as a standalone dish for a light lunch or as a side for fish and white meat. Its combination of textures and balance of flavors creates a delightful gastronomic pleasure that leaves a pleasant aftertaste and a desire to try more.
1
Cut the celery stalks lengthwise into long strips, then crosswise into small sticks.
- Celery stalk: 2 pieces
2
In a bowl, mix crumbled blue cheese and vinegar, add salt and pepper. Slowly incorporate olive oil.
- Blue cheese: 50 g
- Sherry vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons
3
Finely chop the endive.
- Belgian endive (witloof): 2 heads
4
In a bowl, mix endive, celery, and dressing, add salt and pepper. Mix well.
- Belgian endive (witloof): 2 heads
- Celery stalk: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
