Hearts of Romaine With Stilton

romain stilton salad
Hearts of Romaine with endive, toasted walnuts and Stilton vinaigrette
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves4 Salads


    • 1/2 clove Garlic, peeled
    • 1/2 each Anchovy filet (the kind packed in salt) or 1/4 tsp. paste
    • 1 each Egg yolk (you don't really need the whole thing - leave a little bit out)
    • 1/2 cup Buttermilk
    • 4 oz Stilton cheese
    • 4 oz Virgin olive oil
    • 1/4 ea Juice of lemon
    • 1/2 cup Toasted walnuts, lightly chopped
    • 2 heads Hearts of romaine
    • 1 head Belgian endive
    • 1 each Ripe pear or apple


Mash the garlic and anchovy in a mortar and pestle with a pinch of salt and pepper. 

Transfer to a bowl and stir in the egg yolk followed by the buttermilk and cheese. Slowly whisk in the olive oil and finish with the lemon juice. Season to taste with salt and pepper. 

Cut the romaine leaves from the head and wash and dry them. Cut the outer leaves from the Belgian endive. Chill the greens well.

Chop the first third of the stem ends of both types of leaves into 1/4" strips across the leaves. Place them in a bowl with the remaining tips and drizzle the vinaigrette over. Toss well to coat the leaves evenly. 

Remove the core and slice the pear or apple into thin slices. Arrange them around the plates, alternating with the romaine and endive tips. Place the chopped greens in the center and sprinkle with the toasted walnuts

Additional Notes

to taste Salt and black pepper
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