Easy endive and Roquefort salad appetizer looks like you spent an hour and takes 10 minutes: crisp endive leaves filled with enoki mushrooms, crumbled blue cheese, and a drizzle of vinaigrette. Arrange them on a platter and let everyone eat with their hands. It's the dinner-party opener I've been making for years.
Looking for an appetizer that’s effortlessly elegant, ridiculously easy, and requires zero cooking? Meet your new favorite party trick! This Endive and Roquefort Salad is all about fresh, bold flavors and a satisfying crunch. The crisp, slightly bitter endive leaves act as the perfect edible spoon for a delightful mix of tangy blue cheese and delicate mushrooms. It’s a sophisticated, finger-friendly salad you can assemble in minutes, leaving you more time to mingle with your guests.
Ingredients
• 2 large Belgian endives (about 16-24 leaves)
• 4 oz / 115g enoki mushrooms, ends trimmed
• 1/2 cup / 57g (2.01 oz) crumbled Roquefort or other vegetarian blue cheese
• 1/3 cup / 80ml Vinaigrette, your favorite brand or homemade
Instructions
1. Prepare the Endive: Carefully separate the leaves from the Belgian endives. Wash and pat them dry, then arrange them on a platter or serving board like small boats.
2. Assemble the Boats: Place a small cluster of enoki mushrooms into each endive leaf. Evenly sprinkle the crumbled blue cheese over the mushrooms.
3. Dress and Serve: Just before serving, use a spoon to lightly drizzle your vinaigrette over each filled endive leaf. Serve immediately for the best crunch.
Nutritional Information
• Serving Size: 1 serving (approx. 4-6 leaves)
• Calories: 150 kcal
• Fat: 12g
• Carbohydrates: 5g
• Protein: 6g
• Note: is an estimate and may vary based on used.
Pro Tips
• & Variations
• For a true vegetarian dish, ensure your blue cheese is made with microbial or vegetable-based rennet. Many Stilton, Gorgonzola, and artisanal blues offer vegetarian options.
• Introduce a nutty crunch by sprinkling toasted walnuts, pecans, or hazelnuts over the top before drizzling with the vinaigrette.
• If you can’t find endive, the small, crisp inner leaves of romaine lettuce or individual radicchio leaves make excellent substitutes.
• Swap the enoki mushrooms for thinly sliced cremini mushrooms, or add a touch of sweetness with finely diced crisp apple or pear.
FAQ
Q: How do I know if my blue cheese is vegetarian
A: To ensure your blue cheese is truly vegetarian, check the ingredients list for ‘microbial rennet,’ ‘vegetable rennet,’ or ‘non-animal rennet.’ Traditional Roquefort often uses animal rennet, so look for vegetarian-friendly alternatives like some Stiltons, Gorgonzolas, or artisanal blue cheeses that specify their rennet source.
Q: Can I make this appetizer without blue cheese
A: Absolutely. For a milder, creamy alternative, try using crumbled feta (check for vegetarian rennet), soft goat cheese, or even a plant-based Boursin-style cheese. These options will still provide a delicious tangy contrast to the crisp endive.
Q: How can I add more protein to this vegetarian appetizer
A: To boost the protein, sprinkle toasted walnuts, pecans, or chopped pistachios over the top. You could also add a layer of creamy hummus or white bean dip inside the endive leaf before adding the other toppings for a more filling and protein-rich bite.
Q: Can I prepare these endive boats ahead of time
A: You can prepare the components separately up to a day in advance. Store the washed and dried endive leaves in a sealed bag with a paper towel in the fridge, and keep the cheese and mushrooms in separate airtight containers. For the best crunch, assemble and drizzle with vinaigrette just before serving.
More Recipes You’ll Love
- Broiled Miso Tofu Salad
- Classic Céleri Rémoulade (French Celery Root Salad)
- Vegetarian Antipasto Salad with Fresh Mozzarella
Easy Endive and Roquefort Salad Appetizer
Ingredients
Method
- Prepare the Endive: Carefully separate the leaves from the Belgian endives. Wash and pat them dry, then arrange them on a platter or serving board like small boats.
- Assemble the Boats: Place a small cluster of enoki mushrooms into each endive leaf. Evenly sprinkle the crumbled blue cheese over the mushrooms.
- Dress and Serve: Just before serving, use a spoon to lightly drizzle your vinaigrette over each filled endive leaf.
- Serve immediately for the best crunch.
