Alexander Salad with Piconnaise

Yield: 4 Servings

Prep time: 30 mins | Marination: 1 hour | Assembly: 10 mins

Ingredients

The Base

4 Belgian Endive heads (trimmed, leaves separated)

2 Crisp Apples (e.g., Honeycrisp or Granny Smith, mandoline-sliced)

100g Roquefort or high-quality Blue Cheese (crumbled)

80g Walnut Halves (toasted and lightly crushed)

1 bunch Fresh Chives (finely minced)

The Piconnaise

2 Egg Yolks (room temperature)

15g Dijon Mustard

200ml Neutral Oil (like grapeseed or light olive oil)

45ml Picon Amer (or a quality bitter orange liqueur substitute)

15ml White Wine Vinegar

Pinch Cayenne Pepper

Salt & Freshly Ground Black Pepper to taste

Preparation

1. The Piconnaise

In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth.

While whisking constantly, slowly drizzle in the neutral oil, starting with a drop at a time, until a thick emulsion forms.

Once all the oil is incorporated, whisk in the Picon Amer and white wine vinegar.

Season with cayenne, salt, and pepper to taste. The dressing should be rich, slightly bitter, and bright. Refrigerate until ready to serve.

2. Prepare the Base Elements

Toast the walnut halves in a dry pan over medium heat for 3–5 minutes until fragrant, being careful not to burn them. Let cool, then crush lightly.

Slice the apples into thin rounds using a mandoline, discarding the core. For an optional touch, lightly brush the slices with lemon juice to prevent browning.

Trim the stem ends of the endives and separate the leaves. Keep the smaller, inner leaves whole for plating.

3. The Marination (Optional Texture Step)

For a softer texture: Toss the endive leaves and apple slices gently with a small amount of the Piconnaise and let sit for 1 hour in the refrigerator.

For a crisp texture: Keep the components separate and dress just before serving.

The Assembly

Foundation: Arrange the largest endive leaves at the bottom of a chilled salad bowl or plate.

Layering: Scatter the mandoline-sliced apples and crumbled Roquefort evenly over the endives.

Texture & Flavor: Sprinkle the toasted walnuts and minced chives over the top.

The Dressing: Drizzle the Piconnaise generously over the salad, ensuring all elements are coated without being weighed down. Serve immediately.

Pro Tip: If the Piconnaise is too thick, thin it with a teaspoon of water or additional Picon Amer before dressing the salad. For an extra element of surprise, add a few segments of fresh orange to complement the Picon’s flavor profile.