The Nokes asked me to bring a salad for their Christmas dinner prime rib and popover extravaganza and I was momentarily challenged. Cathy and Larry are probably the best cooks in town and I needed a salad to live up to the event.
I also knew I needed a light salad that would leave us all room for Larry’s feast and I remembered an endive salad from The Joy Of Cooking that I had made many Christmas’s ago. I dressed it up with craisins to make it more festive and it was a big hit!
I loved the fact that it literally took me minutes to make.
(I doubled the recipe)
- 4 large Belgian endives, cores removed and cut crosswise into 1/2 inch slices
- 1/2 cup walnut halves, toasted
- 1/4 cup crumbled Gorgonzola or blue cheese
- 1/3 cup craisins
To make the dressing:
Whisk together in the salad bowl:
- 1 TBS red wine vinegar
- 1 TBS minced shallot
- 1/2 tsp Dijon mustard
- salt and pepper to taste
Add in a slow, steady stream, whisking constantly to emulsify:
- 2 TBS walnut oil
- 2 TBS vegetable oil
Lightly toast the walnuts.
Slice the endive.
Add the endive, walnuts, Gorgonzola cheese and craisins to the salad bowl with the dressing at the bottom.
Toss, serve and enjoy.
And in case you’re wondering what to serve it with–here’s what The Nokes made…and I mean all the Nokes.
Beau and Shari made the decadent potato-caviar appetizer.
Larry’s popovers were “over the top” good.
Larry was smokin’ with the smoker. He cooked the lobster tails and the salmon in it.
And yes, he cooked this beautiful prime rib in the smoker, too.
McKenna roasted the veggies and drizzled them with a balsamic glaze.
Mindy made dessert that we all just loved and couldn’t get enough of.
Cathy’s idea to eat by candlelight made it all that much more fun.
Here are the chefs in the kitchen–McKenna, Larry & Cathy. Thanks again for a year of great meals and a great friendship!
If you’re planning a New Year’s Eve dinner party and wondering what to make, I would recommend this! Your friends will love you and it’s a delicious way to ring in the New Year.