Escarole and Roquefort Salad with Crispy Croutons
Cooking Club Tips: Escarole is a type of endive with broad, sturdy leaves and a slightly bitter flavor. Look for bushy, crisp heads and, if storing, keep tightly wrapped in a moist towel and refrigerated for no more than three days.
To crumble the Roquefort into nice, neat chunks, it helps to chill the cheese thoroughly first. Crumble with the tines of a fork.
The standard proportion for vinaigrette is one part vinegar to three parts oil. Always season your vinaigrette with salt to bring out the salad's flavor. Nut oils such as hazelnut and walnut are delicious in salads made with bold greens like escarole and arugula, and with fruits such as apples or pears. Balsamic or wine vinegars are great matches for nut oils.