Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette takes about 15 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 222 calories, 9g of protein, and 17g of fat per serving. For $2.25 per serving, you get a side dish that serves 4. If you have red onions, endive, shallots, and a few other ingredients on hand, you can make it. 178 people found this recipe to be delicious and satisfying. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. If you like this recipe, you might also like recipes such as Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette, Blue Potato Salad with Sherry Vinaigrette, and Endive, Pear, and Blue Cheese Salad.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

1/2 cup crumbled blue cheese

1 tablespoon Dijon mustard

1 egg yolk

4 cups finely julienned endive (store in cold water to prevent oxidation)

2 tablespoons fresh tarragon leaves

1 cup grapeseed oil

1/2 cup julienned peeled green apples

Kosher salt and freshly cracked black pepper

Freshly cracked black pepper

1/2 cup finely julienned red onions

1/2 teaspoon chopped shallots

1/2 cup sherry vinegar

1/4 cup soy sauce

1/4 cup walnuts, toasted

Equipment:

mixing bowl

blender

Cooking instruction summary:

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

 

Step by step:


1. Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl.

2. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.

3. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).


Nutrition Information:

Quickview
222k Calories
8g Protein
16g Total Fat
10g Carbs
19% Health Score
Limit These
Calories
222k
11%

Fat
16g
26%

  Saturated Fat
4g
29%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
61mg
20%

Sodium
1300mg
57%

Get Enough Of These
Protein
8g
18%

Vitamin K
116µg
111%

Manganese
0.89mg
44%

Vitamin A
1437IU
29%

Folate
107µg
27%

Calcium
181mg
18%

Phosphorus
166mg
17%

Iron
2mg
14%

Vitamin E
2mg
14%

Fiber
3g
13%

Vitamin B2
0.22mg
13%

Potassium
438mg
13%

Vitamin B6
0.24mg
12%

Copper
0.24mg
12%

Magnesium
47mg
12%

Vitamin B5
1mg
10%

Selenium
7µg
10%

Zinc
1mg
10%

Vitamin C
7mg
9%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.33µg
2%

covered percent of daily need
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