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Endive salad with blue cheese foam

Bring in a light, airy, salty, full-flavoured blue cheese foam shot out of a siphon, and – wow! – all bets are off!

YIELDS
4
 TO
6

Ingredients

Blue Cheese Foam

  • 1 cup (240 ml) sour cream
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) crumbled blue cheese
  • 2 tablespoons (30 ml) red wine vinegar
  • Salt and pepper, to season

Endive Salad

  • 4 heads of Belgian endive, sliced lengthwise, cut into ½-inch (1.25 cm) pieces
  • 1 head curly endive (escarole), leaves only, torn into bite-sized pieces
  • 2 heads Treviso, cored and sliced
  • 1 tablespoon (15 ml) olive oil
  • 1 lemon, juice
  • Salt and pepper, to season
  • 2 Honeycrisp apples, cored, thinly sliced

Directions

Blue Cheese Foam

  1. In a blender, combine sour cream, buttermilk, blue cheese, and vinegar. Season with salt and pepper. Puree until very smooth.
  2. Pour the mixture into the siphon canister, charge twice (use two complete cartridges of N2O) and shake well.
  3. Refrigerate the siphon until well chilled, a minimum of 30 minutes, before using.

Endive Salad

  1. In a bowl, combine the Belgian endive, curly endives, and Treviso. Dress with olive oil and lemon juice. Season with salt and pepper. Mix well.
  2. In a separate bowl, toss the apples with a spritz of lemon juice.
  3. Shake the canister of blue cheese foam vigorously. Place 3 small mounds of blue cheese foam on each serving plate.
  4. Arrange the endives into attractive piles between the mounds of blue cheese foam. Top with slices of apple.
  5. Squeeze more lemon juice over the top, and crack black pepper over the salad.
  6. Serve immediately. Enjoy! 


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