The Brussels Griffon comes to us from Belgium. Something else that’s from there is called endives. They’re a funny shaped vegetable but taste great, especially in a salad.
This will make 4 servings:
What you’ll need …
2 ribs of celery
2 Belgian endives
1 1/2 ounces Blue Cheese
1 tablespoon vinegar
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Cut celery crosswise into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips.
Cut each endive lengthwise and cut out the hard core at the bottom.
Cut them lengthwise into 1/8-inch-thick strips.
Mix together the blue cheese, vinegar, 1/8 teaspoon salt, and pepper in large bowl. Add oil in a slow, steady stream, stirring until mixed.
Toss celery and endive with dressing. Add salt and pepper if you like.