Celery Endive Slaw


  • 2 Belgian endives
  • 2 ribs of celery, plus leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon sherry-wine vinegar
  • 1 ½ ounces blue cheese, preferably Maytag, crumbled, plus more for garnish

1. Cut celery crosswise into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips. 2. Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. A...

View full recipe at SpringPad


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