Frisée and Endive Salad

Total Time:
15 mins

Blue cheese dressing doesn't have to be the gunk served with chicken wings at dive bars. Melissa Rubel Jacobson makes her splendid, refined version with red wine vinegar and plenty of fresh tarragon. It's still great with chicken wings, hearty green salad, tomato salad, and grilled steak.


  • 1 head of frisée (6 ounces), coarsely chopped

  • 2 endives, thinly sliced crosswise

  • 1 tomato, cut into 12 wedges

  • 1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise

  • 1/2 cup blue cheese dressing

Blue-Cheese Tarragon Dressing

  • 2 ounces mild blue cheese, such as Maytag blue (1/4 cup), crumbled

  • 1/3 cup mayonnaise

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon water

  • 2 teaspoons red wine vinegar

  • 3 tablespoons tarragon, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper


Make the dressing

  1. In a food processor, puree half of the blue cheese with the mayonnaise, olive oil, water, and vinegar until smooth. Add the remaining blue cheese and the tarragon and pulse until just incorporated and the dressing is slightly chunky. Season with salt and pepper.

    Blue-Cheese Tarragon Dressing
    © Fredrika Stjärne

Compose the salad

  1. In a large bowl, toss the frisée with the endives, tomato and cucumber. Add the dressing, toss the salad and serve.

Make ahead

The dressing can be refrigerated overnight.

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