Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Name: Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. sugar; 1 tbsp. Worcestershire sauce; 2 chipotle peppers in adobo sauce, seeded and minced; 2 cloves garlic, minced; 1 ⁄ 2 small red bell pepper, stemmed, seeded, and minced; Kosher salt, to taste; 1 sheet gelatin; 3 tbsp. hazelnut oil; 3 tbsp. olive oil; 2 tbsp. sherry vinegar; 12 oz. green beans, trimmed; 1 cup tender celery leaves; 1 ⁄ 3 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; 1 ⁄ 3 cup peeled hazelnuts, toasted and chopped

Serves
serves 6

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.

Ingredients

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
¹⁄₂ 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
¹⁄₃ 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
¹⁄₃ cup peeled hazelnuts, toasted and chopped

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Instructions

Step 1

Make the jelly: Bring sugar, Worcestershire, chipotles, garlic, red bell pepper, salt, and 3⁄4 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.

Step 2

Make the dressing: Whisk oils, vinegar, salt, and pepper in a bowl until emulsified; set aside.

Step 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.

Make the jelly: Bring sugar, Worcestershire, chipotles, garlic, red bell pepper, salt, and 3⁄4 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.
Make the dressing: Whisk oils, vinegar, salt, and pepper in a bowl until emulsified; set aside.
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.