Michelle, Stepladder Creamery's owner is at it again! This time, she made a "kitchen sink" salad using a mixture of pantry and refrigerator items as well as veggies from her garden. She also included thin slices of Paso Vino, our Spanish-style cow's milk hard cheese for an extra pop of flavor.
Just in time for the next Cheese Club shipment, take a look at her recipe for this endive salad with Paso Vino. Along with Paso Vino, the February Cheese Club shipment includes Marinated Fromage Blanc, Moonstone and Burning Love, a heart-shaped triple crème.
Ingredients
- 1 endive head
- ½ cabbage
- ½ small Paso Vino cheese wedge
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 oranges
- 10 whole walnuts
- 3 celery stocks
- 4-5 oz parsley
- 2 teaspoon dijon mustard
- 1 tablespoon mayo
- 3 garlic cloves
- Salt & pepper to taste
Why this works
The bitterness of the endive and the smooth rich nutty slices of Paso Vino make for a delightful balanced bite. In addition the citrus adds a nice splash of flavor. While the walnuts and celery add a nice crunch! Not to mention if you arrange the salad as suggested below it can be really beautiful and a great presentation for dinner parties!
Slaw
Place ingredients into a bowl and massage lightly with your hand to make sure all the ingredients are well incorporated with each other. let sit for 15+ minutes or up to a few hours (refrigerate if over 30 minutes)
- ½ cabbage head finely cut into thin strips
- 1 teaspoon dijon mustard
- 1 tablespoon mayo
- ½ orange’s juice
- Salt & pepper to taste
Salad dressing
Combine all ingredients into food processor and blend until smooth about 1 minute
- 3 garlic cloves
- ½ cup olive oil
- ¼ cup of red wine vinegar
- ½ oranges juices
- ½ teaspoon of dijon mustard
- Salt & pepper to taste
Vegetable / fruit prep
- Rip each endive leaf in ½ and set aside
- Suprème 1 orange (Suprème is a fancy way to cut the orange that we swear makes it taste better!)
- Chop celery into ⅛ inch pieces and set aside
- Roughly chop parsley and set aside
Cheese cuttin’
Open Paso Vino and cut off the ‘top’ & ‘bottom’ of the wine soak edges, leaving the back (the thickest section) attached. Cut into triangles (Start at 1:06) as thinly as possible, use about ½ the Paso Vino or all of it if you want!
Salad prep!
This step really makes it look pretty! But, if you just want to go fast, combine all ingredients in a bowl and see the next step with the dressing.
Start by arranging the endive in the platter trying to keep 1 layer if possible. Take slaw into hands and allow for any excess juices to lightly drop out, arrange in ball like shape in the middle of the endive, take Paso Vino triangles with the point facing the slaw and arrange in a circular pattern around the slaw (think of a flower with the slaw being the pollen and the Paso Vino triangles being the petals). Take orange suprème slices and arrange in between the Paso Vino wedges and any extra can be add placed around the edges. Sprinkle celery, walnuts, & parsley all over the top! Take a picture and tag us on social media!
Dressing the salad
Endive is a very tasty yet bitter leaf, so we asked for a single layer to ensure each leaf gets an even coating of dressing. Spoon in the dressing a couple of spoons at a time and mix well until each leaf is delicately coated. You may not use the whole dressing. Salt and pepper to taste!
Enjoy!
