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Endive and Arugula Salad with Pickled Onions and Blue Cheese
- Prep Time -
- Cook Time -
- Serves 24
Recipe Provided By: Epicurious.com
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1. 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
- 3/4 cup fresh lemon juice
- 12 bunches fresh arugula, torn into small pieces
- 1 cup dried cranberries
Nutrition Info
Per Serving
- Calories: 258 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 4 g
- Fat: 18 g
- Protein: 7 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- 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.)
- 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.
Yield: 24 servings
3. Still Hungry?
It is 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.
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