Bel Foodservice
Endive with caesar sauce

Endive Caesar salad

Indulge in a quick and easy autumn salad maded by the French 2 Michelin starred chef Jean-François Piège, featuring Boursin® Professional Cuisine Garlic & Fine Herbs. The crisp apple adds a delightful acidic touch to the endive-based salad. To finish, simply add the Boursin® Professional Frozen Dices Garlic & Fine Herbs along with some croutons and a squeeze of lemon juice for a burst of flavour.

Portions
- +
Preparation time
15
minutes
Cooking time
–
Price category
–

Ingredients

The sauce

  • 1 hard boiled egg
  • 15 g Parmesan cheese
  • 200 g Boursin® Professional Cuisine Garlic & Fine Herbs
  • 1 lemon juice
  • salt and pepper
  • 3 dr Worcestershire sauce
  • 4 dr Tabasco® sauce
  • 1 tbsp red wine vinegar
  • 6 anchovies in oil
  • 1 clove of chopped garlic
  • 70 ml grapeseed oil

The salad

  • 6 soil-grown endives
  • 1 tbsp Boursin® Caesar sauce
  • salt and pepper
  • 1 Granny Smith apple
  • 20 Boursin® Professional Frozen Dice Garlic & Fine Herbs
  • a handful of plain crouton
  • wine vinegar

Preparation

The sauce

  • Put the hard-boiled egg, grated Parmesan, Boursin® Professional Cuisine, lemon, salt, pepper, Worcestershire sauce, Tabasco® sauce, vinegar, anchovies and chopped garlic into a mixing bowl.
  • Mix everything.
  • Drizzle in grapeseed oil until you have a nice emulsion.
  • Season as required.

The salad

  1. Wash and separate the endive leaves into a salad bowl.
  2. Add one large tablespoon of Boursin® Professional Cuisine Ceasar sauce, salt, pepper and mix well.
  3. Wash and chop the apple into thin slices.
  4. Finish the salad by sprinkling with Boursin® Professional Frozen Dices and a handful of plain croutons. If desired, add a few drops of wine vinegar.

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