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
- In a blender, combine sour cream, buttermilk, blue cheese, and vinegar. Season with salt and pepper. Puree until very smooth.
- Pour the mixture into the siphon canister, charge twice (use two complete cartridges of N2O) and shake well.
- Refrigerate the siphon until well chilled, a minimum of 30 minutes, before using.
Endive Salad
- 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.
- In a separate bowl, toss the apples with a spritz of lemon juice.
- Shake the canister of blue cheese foam vigorously. Place 3 small mounds of blue cheese foam on each serving plate.
- Arrange the endives into attractive piles between the mounds of blue cheese foam. Top with slices of apple.
- Squeeze more lemon juice over the top, and crack black pepper over the salad.
- Serve immediately. Enjoy!
