Arugula, radicchio, endive, roasted walnut, and maytag blue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Roasted walnuts; warm |
| One orange ; Juice of | ||
| ½ | cup | Rice wine vinegar |
| Salt and pepper | ||
| ½ | cup | Walnut oil |
| ¼ | cup | Extra-virgin olive oil |
| ½ | pounds | Arugula; cleaned and stems removed |
| ½ | Head of radicchio; julienned | |
| 12 | Endive spears/leaves | |
| ½ | pounds | Maytag blue cheese |
| ¼ | cup | Edible flowers |
| 2 | tablespoons | Cracked black pepper |
Directions
ESSENCE OF EMERIL SHOW #EE2317
For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse together. Whisk in the oils.
Reseason if needed. For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil. To assemble, remove the endive spears for the greens and arrange around the platter. Mound the arugula and radicchio in the center of the endive. Sprinkle the Maytag and walnuts around the greens. Garnish with the edible flowers and cracked black pepper.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998