Endive salad (osolemio)

Yield: 4 Servings

Measure Ingredient
2 Heads Belgian endive
1 teaspoon Dijon or Creole mustard
1½ tablespoon Red wine vinegar
¾ teaspoon Salt
Freshly ground pepper
3 tablespoons Extra-virgin olive oil
Finely chopped garlic clove
Blue cheese
Toasted walnuts or pecans

DIJON VINAIGRETTE

OPTIOANL

Rinse the whole endive and dry it. It is not necessary to wash each leaf separately.

Cut the butt end off and discard. slice the endive in one to two inch pieces. Quarter the solid end pieces. Toss with vinaigrette.

Endive makes a fine salad by itself. Adding crumbled blue cheese and toasted walnuts or pecans makes it richer.

Dijon Vinaigrette: Put the first four ingredients in a small glass jar with a tight fitting lid (a clean jar that once contained artichoke hearts is perfect) and shake well. Add the olive oil and shake very well again.

VARIATIONS: Add garlic, basil, chives, parsley, mint, or a combination thereof. For a curry variation, add minced garlic and one tablespoon finely chopped onion fried until soft in one tablespoon oil, with one teaspoon curry powder.

>recipe from Italian food and med diet - southern europe, Sicily. (slow page) 1998: O-solemio is an

e-zine about Italy.

Notes: Too many produce managers mishandle their Belgian endive, but it is possible to find it as it should be - pale yellow. Do not buy pale green endive; it is too bitter.

>Edited by Pat Hanneman 98-Mar

Recipe by: O-solemio e-zine 1998 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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