Endive salad with walnuts, pomegranate, and blue cheese (Ensalada de endivias con queso azul y nueces) from Cúrate: Authentic Spanish Food from an American Kitchen (page 50) by Katie Button and Genevieve Ko

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SilverSage on July 24, 2019

    Added some sherry vinegar and pomegranate molasses to the dressing for some punch and a small pinch of dry mustard to help it emulsify. Served it as a side with paella, and it was a huge hit! Outstanding!

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