Endive and Arugula Salad with Pickled Onions and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead. 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 12 cups) |
1 cup dried cranberries |
Directions:
1. Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.
2. Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
3. Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.
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