Comtoise endive salad
An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.
31 K 2.3/5 (3 reviews)
30 min.
Easy
2 people
7 IngredientsLast modified on: March 10th 2021
For 2 people, you will need:
- 1
50 g Comté cheese - 2
50 g cooked Morteau sausage - 3
250 g endives (head of chicory) - 4
1 slice bread - 5
1 tablespoon Clarified butter - 6
parsley - 7
2.5 tablespoons French dressing (vinaigrette) - Total weight: 455 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 5 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Dice 50 g Comté cheese and 50 g cooked Morteau sausage.
Stage 2 - 10 min.
Prepare 250 g endives (head of chicory), shred and put in a salad bowl.
Stage 3 - 2 min.
Dice 1 slice bread...
Stage 4 - 5 min.
...and fry until golden brown in 1 tablespoon Clarified butter, melted in a small frying pan on high heat.
Stage 5 - 2 min.
Put the croutons, diced Comté and Morteau sausage in the bowl with the endives and add a little chopped parsley.
Stage 6 - 2 min.
Pour 2.5 tablespoons French dressing (vinaigrette) over and mix well.
Stage 7
Your Comtoise endive salad is ready.
Remarks
If you don't have clarified butter, you can use normal butter, but do keep an eye on it to make sure it doesn't burn during cooking. Otherwise, use a neutral-flavoured oil (groundnut, sunflower...).
If you pan-fry the Morteau sausage, either after or with the bread, this will enhance the flavour.
If you pan-fry the Morteau sausage, either after or with the bread, this will enhance the flavour.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 590 RDI=60 % | 110 RDI=20 % | 1,110 RDI=60 % | 4,660 RDI: 60 % |
| Per 100 g | 20 RDI=8 % | 130 RDI=10 % | 20 RDI=4 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per person | 50 RDI=20 % | 290 RDI=30 % | 50 RDI=8 % | 560 RDI=30 % | 2,330 RDI: 30 % |
How much will it cost?
- For 2 people : 2.10 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Endives (head of chicory)
Like these other recipes: Ham and endives au gratin, Gratin du Nord, How to prepare endives , Endives , Flamiche, ... See them all 15
Comté cheese
Like these other recipes: Bistro celery salad, Small cheese and bacon rolls , Mozzarella pasta bake, Mornay Sauce, Involtinis, ... See them all 38
Cooked Morteau sausage
Like these other recipes: Gratin Comtois, Comtoise tart for Seàn, Mont d'or in brioche, Montagnon rice, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 10
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, White asparagus salad, Pea and avocado salad, Warm scallop and cabbage salad, Very green mixed salad, ... See them all 65
Other recipes you may also like
Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.September 1st 20245,005 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023263 K5 1 hour 50 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018363 K3.8 3 hours 20 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018302 K4.3 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.