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Endive and Arugula Salad with Pickled Onions and Blue Cheese

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Endive and Arugula Salad with Pickled Onions and Blue CheeseMark Thomas

It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.

Recipe information

  • Yield

    Makes 24 servings

Ingredients

1 1/2 pounds red onions, thinly sliced
1 1/2 cups distilled white vinegar
1 1/2 cups water
3/4 cup sugar
1 teaspoon salt
12 ounces blue cheese, crumbled into 1/4-inch pieces
1 1/2 cups olive oil
2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
3/4 cup fresh lemon juice
12 bunches fresh arugula, torn into small pieces (about 12 cups)
1 cup dried cranberries

Preparation

  1. Step 1

    Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.

    Step 2

    Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)

    Step 3

    Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.

TagsSaladEndiveChicoryLeafy GreensVegetableBlue CheeseCheeseDairyRed OnionOnionRoot VegetableArugulaSideStarterDinnerLunchGluten FreeNut FreeVegetarianNo-CookBon Appétit
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