Endive and Arugula Salad with Pickled Onions and Blue Cheese Recipe

Name: Endive and Arugula Salad with Pickled Onions and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 ½ cups); 1 cup dried cranberries

Servings: persons

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 ½ cups)
1 cup dried cranberries

1
Place onions in large resealable plastic bag.
2
Add vinegar, 1 1/2 cups water, sugar and salt.
3
Seal bag; shake until sugar dissolves.
4
Chill onions in marinade at least 1 day and up to 3 days, turning often.
5
Place cheese in medium bowl.
6
Pour oil over cheese; let stand at room temperature 2 hours.
7
(Can be prepared 2 days ahead.
8
Cover and refrigerate.
9
Bring to room temperature before continuing.)
10
Place endive in very large bowl.
11
Add lemon juice; toss.
12
Add arugula, cheese-oil mixture and dried cranberries; toss.
13
Season with salt and pepper.
14
Transfer to platter; top with some drained pickled onions.
15
Pass remaining onions in marinade.

1380

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds red onions, thinly sliced, 1 1/2 cups distilled white vinegar, 1 1/2 cups water, 3/4 cup sugar, and more.

Yes, Endive and Arugula Salad with Pickled Onions and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive and Arugula Salad with Pickled Onions and Blue Cheese

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