Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London.Moe Kafer

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Substitute store-bought red pepper jelly for homemade, if you like. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article The Grain Store.

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts
Green beans, herbs, endives, and pears are dressed in a hazelnut-sherry vinaigrette, and laced with blue cheese and piquant pepper jelly in this unexpected salad.
Yield: serves 6

For the Smoked Pepper Jelly

  • 3 tbsp. sugar
  • 1 tbsp. Worcestershire sauce
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 cloves garlic, minced
  • 12 small red bell pepper, stemmed, seeded, and minced
  • Kosher salt, to taste
  • 1 sheet gelatin

For the Hazelnut-Sherry Dressing and Salad

  • 3 tbsp. hazelnut oil
  • 3 tbsp. olive oil
  • 2 tbsp. sherry vinegar
  • 12 oz. green beans, trimmed
  • 1 cup tender celery leaves
  • 13 cup tender parsley leaves and stems
  • 3 red or white endives, trimmed, leaves separated
  • 2 small ripe pears, cored and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. Roquefort cheese
  • 13 cup peeled hazelnuts, toasted and chopped

Instructions

  1. Make the jelly: Bring sugar, Worcestershire, chipotles, garlic, red bell pepper, salt, and 34 cup water to a boil in a 2-qt. saucepan. Cook until peppers are tender, 4–5 minutes. Place gelatin in a bowl and cover with 2 cups cold water; let sit until soft, 5–10 minutes. Remove gelatin from water and squeeze out excess water; stir into pepper mixture. Transfer jelly to a bowl and cover with plastic wrap; chill until set, about 2 hours.
  2. Make the dressing: Whisk oils, vinegar, salt, and pepper in a bowl until emulsified; set aside.
  3. To assemble: Bring a large pot of salted water to a boil. Cook green beans until crisp-tender, 2–3 minutes. Transfer to a bowl of ice water, then drain and pat dry using paper towels. Place beans, celery leaves, parsley, endives, and pears in a bowl; add dressing, salt, and pepper and toss. Divide salad among plates. Drizzle with pepper jelly; sprinkle with cheese and hazelnuts.